Michigan Beef Steak With Chili-corn Sauce

It seems almost inconceivable to believe that there was life before television. As good as the medium is for some things, it is an instrument of death to conversation in most families. Add computers, a personal CD player, and speed-eating and we've successfully killed off the last remnants of conversation in most families. Frankly, most families have no meaningful conversation at all. Days and weeks pass, if not months and years, without the skimpiest morsel of a good conversation. When I think about this, I almost weep for the magnitude of the loss. A mudslide of media has pushed our families into a cold ravine. We exist together for as long as we can make it, but we don't know each other. Without face-to-face communication, the home has become an electronic desert.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	American	Aap, Beef, Masterchefs, New york, Roasts	4	Servings

INGREDIENTS

		Chili Corn Sauce *
2	T	Oil, vegetable or more
		Salt
6		Steaks, sirloin OR **
6		Steaks, rib-eye **
5	T	Butter, unsalted
2	T	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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