Michigan Beef Steak With Chili Corn Sauce Recipe
Servings: 4
Ingredients
- Chili Corn Sauce *
- 2 Tbsp. Oil, vegetable (or possibly more) Salt
- 6 x Steaks, sirloin Or possibly **
- 6 x Steaks, rib-eye **
- 5 Tbsp. Butter, unsalted
- 2 Tbsp. Water
- 36 x Scallions (white only) trimmed to 2 1/2"
Directions
- * Recipe for CHILI CORN SAUCE follows in this packet.
- ** Steaks should be deboned and thoroughly trimmed (about 1/2 lb. each after trimming and deboning)
- In a large skillet, heat the remaining 2 Tbsp. of oil till warm 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, till rare (4 1/2 to 5 min total.)
- Meanwhile, in a separate skillet, heat the butter and water, shaking the pan till they are blended.
- Add in scallions and cook over high heat, shaking the skillet constantly, till crisp-tender (about 2 min.)
- To Serve:Place a steak in the center of each heated serving plate. Hot 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 189 | 83% |
| Total Fat 21.44g | 27% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.18g | |
| Cholesterol 38mg | 13% |
| Sodium 23mg | 1% |
| Potassium 362mg | 10% |
| Total Carbs 9.52g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.03g | 2% |
| Protein 2.52g | 4% |
