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For those of us who love the matchless flavor of hickory, this is one of the best things in the world. The whole group of Char Crust products is simply wonderful and this one is a favorite at our house because we all love hickory. Char Crust originated in one of America's best steak houses, Al Farber's in Chicago in 1957. Discerning BBQers and steak lovers everywhere are hip to this great family of products and Papa and I are proud to offer them on our site. We're also including the wonderful Steak Dunigan recipe from Pink Adobe Cookbook by Rosalea Murphy. Rosealea says that people drive for hours just for this steak at her wonderful restaurant. We believe her and you will, too, when you taste her Steak Dunigan! Steak Dunigan from Pink Adobe Cookbook Rosalea Murphy, Santa Fe, NM. Serves 2 Prep time: 40 minutes Ingredients 2 14-16 oz. New York sirloin strip steaks 2 Tbsp. (heaping) Char Crust Sauce 2 Tbsp. olive oil 1 medium onion, chopped fine 1 cup chopped roasted green chile, preferably New Mexican 1/4 tsp. dried oregano 1/4 tsp. minced cilantro 1/4 tsp. salt 1 tsp. minced Jalapeño (optional) 4 Tbsp. unsalted butter 4 large mushrooms, sliced thin. Preheat broiler, grill, or heavyweight pan. Set aside steaks and let them come to room temperature. (Cut the steaks in half for smaller appetites.) Saute the onion in the oil briefly, until soft. Add the remaining ingredients (except mushrooms) and cook for 5 minutes. Keep the sauce warm. Saute the mushrooms in the butter until soft, about 5 minutes. Keep them warm. Rub the Char Crust all over the steaks and grill, broil, or pan-sear to the desired doneness, turning them once. Transfer the steaks to a platter. Spread the mushrooms over the tops of the steaks and cover each with green chile sauce. Serve immediately. No Fat Ingredients: processed wheat, salt, sugar, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor. From Illinois. 4 oz.
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