Velvet Steak with Korean Chili Butter

Ingredients

• egg whites (2 )
• cornstarch (2 tablespoons)
• rice wine (sake) (3 tablespoons)
• soy sauce (1 tablespoon)
• top sirloin steaks (2 (8 ounce))
• kosher salt (0 )
• unsalted butter (2 tablespoons)
• Korean chili paste (gochujang) (2 teaspoons)
• kosher salt (0.25 teaspoon)
• chopped green onions (2 tablespoons)
• vegetable oil (1 tablespoon)

Instructions

1. Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
2. 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.
3. Pour marinade over the 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.
4. 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.
5. Remove steaks from the refrigerator and toss a few more times in the marinade.
6. 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).
7. Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 537
• fat: 32 g
• sats: 14 g
• carbs: 13 g
• fibre: 0 g
• protein: 43 g
• salt: 1.1 g