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Michigan Beef Steak With Chili-Corn Sauce
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) - In a large skillet, heat the remaining 2 tablespoons of oil until hot but not smoking.
- Working in batches if necessary, salt your steaks lightly and sear them on both sides over high heat, about 1 minute per side.
- Using tongs to hold the steaks, sear their edges.
- Lower the heat slightly and continue to cook steaks, turning them once, until rare (4 1/2 to 5 minutes total.)
- In a separate skillet, heat the butter and water, shaking the pan until they are blended.
- Add scallions and cook over high heat, shaking the skillet constantly, until crisp-tender (about 2 minutes.)
To Serve: - Place a steak in the center of each heated serving plate.
- Warm the chili corn sauce and adjust the seasoning to taste.
- Spoon some of the sauce around each steak.
- Place 3 scallions on each side of each steak like spokes from the hub of a wheel (the steak is the hub.)
- Serve Immediately.
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