Michigan Beef Steak With Chili-Corn Sauce

Servings: 4
Ingredients:

1 x  Chili Corn Sauce *                  5 tb Butter, unsalted
2 tb Oil, vegetable (or more)            2 tb Water
Salt                               36 ea Scallions (white only)
6 ea Steaks, sirloin OR **                    -- trimmed to 2 1/2'
6 ea Steaks, rib-eye **

* 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:
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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

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