Michigan beef steak with chili-corn sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Chili Corn Sauce * |
| 2 | tablespoons | Oil, vegetable (or more) |
| Salt | ||
| 6 | eaches | Steaks, sirloin OR ** |
| 6 | eaches | Steaks, rib-eye ** |
| 5 | tablespoons | Butter, unsalted |
| 2 | tablespoons | Water |
| 36 | eaches | Scallions (white only) trimmed to 2 1/2\" |
Directions
* Recipe for CHILI CORN SAUCE follows in this packet.
** Steaks should be deboned and thoroughly trimmed (about ½ 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 (4½ to 5 minutes total.) Meanwhile, 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.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York