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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Michigan Beef Steak With Chili-Corn Sauce
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Difficulty Level: Easy
Recipe Id: USA1007

Michigan Beef Steak With Chili-Corn Sauce

  • 1 x Chili Corn Sauce, see recipe
  • 2 tblsp. Oil, vegetable (or more)
  • Salt to taste
  • 6 ea Steaks, sirloin OR ribeye*
  • 5 tblsp Butter, unsalted
  • 2 tblsp Water
  • 36 ea Scallions (white only), trimmed to 2 1/2"

* Steaks should be deboned and thoroughly trimmed (about 1/2 pound each after trimming and deboning)

  1. In a large skillet, heat the remaining 2 tablespoons of oil until hot but not smoking.
  2. Working in batches if necessary, salt your steaks lightly and sear them on both sides over high heat, about 1 minute per side.
  3. Using tongs to hold the steaks, sear their edges.
  4. Lower the heat slightly and continue to cook steaks, turning them once, until rare (4 1/2 to 5 minutes total.)
  5. In a separate skillet, heat the butter and water, shaking the pan until they are blended.
  6. Add scallions and cook over high heat, shaking the skillet constantly, until crisp-tender (about 2 minutes.)

To Serve:

  1. Place a steak in the center of each heated serving plate.
  2. Warm the chili corn sauce and adjust the seasoning to taste.
  3. Spoon some of the sauce around each steak.
  4. Place 3 scallions on each side of each steak like spokes from the hub of a wheel (the steak is the hub.)
  5. Serve Immediately.

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