Michigan Beef Steak With Chili-Corn Sauce
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Michigan Beef Steak With Chili-Corn Sauce
  Beef    Steak    New York    Sauces  
Last updated 6/12/2012 12:56:41 AM. Recipe ID 18988. Report a problem with this recipe.
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      Title: Michigan beef steak with chili-corn sauce
 Categories: Beef, Roasts, Masterchefs, New york, Aap
      Yield: 4 Servings
 
      1 x  Chili Corn Sauce *
      2 tb Oil, vegetable (or more)
           Salt
      6 ea Steaks, sirloin OR **
      6 ea Steaks, rib-eye **
      5 tb Butter, unsalted
      2 tb Water
     36 ea Scallions (white only)
           -- trimmed to 2 1/2"
 
      * 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.




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Recipe ID 18988 (Apr 03, 2005)

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