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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