Rosalea Murphy’s Steak Dunigan

Name: Rosalea Murphy’s Steak Dunigan
Yield: Serves 2
Cuisine: United States
Ingredients: 2 × 14-15 oz (400-425 g) top-grade New York cut (sirloin) steaks; Hickory-smoked salt (Spice Island or Schilling is best), available from speciality shops, to taste; 2 tablespoons olive oil; 1 medium onion, finely chopped; 4 tablespoons butter; 1 teaspoon Tabasco sauce or chopped jalapeño pepper; ¼ teaspoon salt; 4 large mushrooms, thinly sliced; 2 × 4 oz (110 g) tins green chilli peppers, drained and chopped; ¼ teaspoon dried oregano; ¼ teaspoon chopped fresh coriander

Pink Adobe, Santa Fe

Preparation info

Serves
2

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This was named after its inventor, Pat Dunigan, who insisted on adding green chillies to his steak. There was soon such a demand for it that Rosalea had to put it on the menu.

Ingredients

4 large mushrooms, thinly sliced
4 tablespoons butter
Hickory-smoked salt (Spice Island or Schilling is best), available from speciality

Americas
United States
Dinner

Method

First prepare the Green Chilli Sauce. Sauté the onion in the oil. Add the remaining sauce ingredients and cook for 5 minutes. Keep warm.

Sauté the mushrooms in the butter for approximately 5 minutes or until soft. Remove from the pan and keep warm. Shake the hickory salt on both sides of the steaks. Fry or grill until cooked as desired (10-15 minutes for rare; 15-20 minutes for medium),