| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Beef, Roasts, Masterchefs, New york, Aap | 4 | Servings |
INGREDIENTS
| Chili Corn Sauce * | ||
| 2 | tb | Oil, vegetable (or more) |
| Salt | ||
| 6 | Steaks, sirloin OR ** | |
| 6 | Steaks, rib-eye ** | |
| 5 | tb | Butter, unsalted |
| 2 | tb | Water |
| 36 | Scallions (white only) trimmed to 2 1/2" |
INSTRUCTIONS
* 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 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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