Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Chili Corn Sauce *
- 2 tb Oil, vegetable (or more)
- 6 Steaks, sirloin OR **
- 6 Steaks, rib-eye **
- 5 tb Butter, unsalted
- 36 Scallions (white only)
trimmed to 2 1/2"
Preparation
* Recipe for CHILI CORN SAUCE follows in this packet. ** 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.) 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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
