| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Sami |
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Boneless sirloin steak; (1/2-inch-thick) |
| 2 |
ts |
Sesame seeds |
| 2 |
ts |
Vegetable oil |
| 2 |
|
Garlic cloves; minced |
| 1/8 |
ts |
Dried hot red pepper flakes |
| 3 |
tb |
Medium-dry Sherry |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Balsamic vinegar |
| 1 |
ts |
Honey |
| 1 |
tb |
Cold unsalted butter |
INSTRUCTIONS
Pat steak dry and season lightly with salt and pepper. Spread 1
teaspoon sesame seeds evenly on one side of steak.
In a large heavy skillet heat oil over moderately high heat until it
begins to smoke and add steak, sesame-seed-side down. Spread
remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2
minutes on each side for medium-rare meat and transfer with a slotted
spatula to a small platter. Keep steak warm.
Pour off almost all fat from skillet and add garlic and red pepper
flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds
and add Sherry. Boil mixture until almost all liquid is evaporated
and remove skillet from heat. Add soy sauce, vinegar, and honey and
bring to a simmer, stirring. Add butter and stir over low heat until
incorporated. Spoon glaze over steak.
Serves 2.
Gourmet November 1994
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