INGREDIENTS

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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