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1
Thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the steaks in mixture to coat evenly.
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2
Let marinate for 12 hours or overnight, refrigerated.
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3
To make the sauce, place the beans in a saucepan with the broth or water.
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4
Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered.
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5
When the beans are tender, season with salt and pepper and reserve.
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6
Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking.
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7
Add the shallots and garlic, and cook for 1 minute longer.
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8
Add the mushrooms and corn.
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9
Deglaze the pan with the red wine and reduce the liquid by 3/4 over high heat, while scraping the pan with a spatula to dissolve the solidified juices.
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10
Add the demi-glace, chipotle puree, sage, reserved beans and tomato.
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11
Reduce the liquid by one third, add the basil, whisk in the butter and season with salt.
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12
Keep sauce warm while grilling steaks and preparing onion rings.
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13
Prepare a medium-hot fire in a grill with charcoal briquettes.
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14
Grill steaks to desired doneness, about 5 to 7 per side for medium rare.
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15
Serve with sauce and onion rings.
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16
Pour enough canola oil in a frying pan to come 3 to 4 inches up side of pan.
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17
Heat to 350 degrees F.
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18
For the onion rings, pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes.
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19
Thoroughly combine all the dry ingredients in a bowl, except salt and cayenne.
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20
Shake excess milk off the onions and toss into flour mixture until well coated.
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21
Fry in canola oil until golden.
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22
Remove from oil and season with salt and cayenne to taste.
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23
To prepare smoker:
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24
Soak 6 to 8 small chunks of aromatic wood (preferably hickory) for 20 minutes in water.
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25
Build fire in smoker with hardwood charcoal briquettes and electric starter (avoid chemical starters since they impart unpleasant flavors in the smoke).
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26
When briquettes are still glowing but somewhat gray (about 20 minutes from starting fire), add soaked wood chunks.
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27
Let burn for 5 minutes.
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28
The temperature of the smoker should register about 180 degrees.
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29
Place chiles and vegetables on grill over water pan and cover with top of smoker.
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30
Smoke ingredients for 20 minutes.
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31
Remove ingredients from smoker and place in a 2 quart saucepan with the veal stock.
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32
Bring to a boil and reduce liquid by 1/3.
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33
Whisk in mustard.
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34
Strain and set aside.
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35
In small saucepan, whisk together the vinegar and sugar.
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36
Bring to a boil and continue cooking until mixture becomes syrupy, about 3 minutes.
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37
Add syrup to the strained veal stock and whisk in the catsup.
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38
Strain sauce through fine strainer.
