Velvet Steak With Korean Chili Butter Recipes
VELVET STEAK WITH KOREAN CHILI BUTTER
Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks--thanks to the velveting--were unbelievably juicy! Serve with rice or pasta to soak up the juices.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 6h30m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 537 calories, Carbohydrate 12.5 g, Cholesterol 127.3 mg, Fat 31.8 g, Fiber 0.3 g, Protein 43.3 g, SaturatedFat 13.7 g, Sodium 1073.6 mg, Sugar 1.5 g
FISH STEAK WITH TOMATO CHILI BUTTER
I just made this for 2 as part of a 3 course meal I did for my hubby and I the other night. The butter is enough for 3 people but it is hard to roll into shape if I make with any less, the butter will keep in the fridge, if you wanted to make this for 4, just up the ingredients slightly. I just served mine over some wilted spinach as we had a starter and a dessert, so if making as a main meal without the other courses, I would recommend serving some wild rice or potato or even crusty bread to give some more sustenance to the meal. Prep time includes marinating time, but not the time to soften butter and reset.
Provided by The Flying Chef
Categories < 4 Hours
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
- Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.
- Tomato Chili Butter.
- Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
- Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
- Serve fish topped with chili butter.
- I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.
Nutrition Facts : Calories 298.4, Fat 32.4, SaturatedFat 20.4, Cholesterol 85.5, Sodium 273.1, Carbohydrate 3.6, Fiber 0.6, Sugar 1.3, Protein 0.9
CHILI BUTTER
This spicy butter will instantly give your steak a delicious Southwestern slant. Also try it with your favorite grilled potatoes.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.
Nutrition Facts : Calories 103 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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