Velvet Steak with Korean Chili Butter recipe
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Ingredients
- 2 large egg whites 2 tablespoons cornstarch 3 tablespoons rice wine (sake) 1 tablespoon soy sauce 2 (8 ounce) top sirloin steaks kosher salt to taste 2 tablespoons unsalted butter, softened 2 teaspoons Korean chili paste (gochujang), or to taste ¼ teaspoon kosher salt, or to taste 2 tablespoons chopped green onions, or to taste 1 tablespoon vegetable oil
Nutrition Info
- 537 caloriescarbohydrate: 12.5 gcholesterol: 127.3 mgfat: 31.8 gfiber: 0.3 gprotein: 43.3 gsaturatedFat: 13.7 gservingSize: -sodium: 1073.6 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Velvet Steak with Korean Chili Butter
Directions
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Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
Remove steaks from the refrigerator and toss a few more times in the marinade.
Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.