Steak With Spicy Chili Sauce Food

SWEET AND SPICY HAM STEAK

Steps:

• Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
• Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
• Transfer ham steak to a platter and cover with sauce.

GRILLED STEAKS WITH RED CHILE SAUCE

Steps:

• Make sauce:
• Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
• Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
• Grill steaks:
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
• Serve steaks with sauce.

STEAK WITH SPICY CHILI SAUCE

Steps:

• In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
• Add the steaks, turning to coat evenly.
• Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
• Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
• Arrange steaks in a single layer so that they don't touch.
• Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
• Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.

STEAK WITH CHILI LIME SAUCE

Steps:

• Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
• In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
• Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
• Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
• Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.

BEEF TENDERLOIN STEAKS WITH CHILI SAUCE

Steps:

• Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
• Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.
• *Available at Latin American markets, specialty foods stores and some supermarkets.

SPICY SALISBURY STEAK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat the inside of a roasting pan with about 1 tablespoon oil.
• Mix flour, grill seasoning, seasoned salt, garlic powder, and black pepper to together in a shallow bowl. Dredge steak in the flour mixture until all sides are coated, shaking off excess. Place coated steak on a plate and let rest for 5 minutes.
• Heat enough oil in a skillet to coat the bottom of the pan over medium-high heat. Add steak, a few pieces at a time, to the hot oil; fry until browned, 2 to 3 minutes per side. Transfer browned steak to the prepared roasting pan.
• Mix beef broth, cream of mushroom soup, and diced tomatoes with green chile peppers together in a bowl; pour into the roasting pan. Top broth mixture with onion slices.
• Bake in the preheated oven until steak is tender, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPICY FLANK STEAK

Steps:

• In a small bowl, combine the sour cream, mayonnaise, garlic powder and celery salt; cover and refrigerate until serving. Combine the chili sauce, lime juice, pepper flakes and salt; brush on each side of steak., Broil 2-3 in. from the heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand for 5 minutes. To serve, thinly slice across the grain. Serve with sour cream sauce.

SPICY CHILI SAUCE

Steps:

• In a medium saucepan, combine 1 cup bottled chili sauce, 1/4 cup chopped onions, 3 T. vinegar, 1 teaspoons packed brown sugar, 1 clove crushed garlic, 1/4 teaspoons dry mustard, 1/4 teaspoons bottled hot pepper sauce, and 1/8 teaspoons salt.
• Bring to boiling. Reduce heat. Simmer, uncovered 10 minutes, stirring often.
• Serve warm or cool.

SLICED FLANK STEAK WITH CHILI SAUCE

Steps:

• In a bowl, combine first 5 spices; set aside.
• Dredge meat in flour, shaking off excess.
• In a large skillet, heat oil and add steak slices to brown. When all are browned, transfer them to a plate.
• Add onion and green pepper to skillet and cook over moderate heat for 5 minutes.
• Add garlic and the spice mixture, stirring for a minute.
• Add tomato paste, brown sugar and lime juice and broth.
• Bring mixture to a boil and let simmer.
• Add steak sliced to sauce to heat through.

GARLIC-AND-CHILI-RUBBED STEAKS

Steps:

• In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
• Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
• Prepare grill.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.