Velvet Steak with Korean Chili Butter Recipe

Recipesfull introduces to you: Popular Recipes. (Velvet Steak with Korean Chili Butter Recipe). 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.

Brief

Prep 15 mins

Cook: 10 mins

Additional: 6hrs5 mins

Total: 6hrs30 mins

Servings: 2

Yield: 2 servings

Velvet Steak with Korean Chili Butter Recipe

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

Meat and Poultry

Directions

Step 1

Whisk egg whites cornstarch rice wine and soy sauce for marinade together in a bowl until very smooth and foamy.

Step 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.

Step 3

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.

Step 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.

Step 5

Remove steaks from the refrigerator and toss a few more times in the marinade.

Step 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).

Step 7

Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Nutritional Information

Velvet Steak with Korean Chili Butter Recipe

Servings Per Recipe:2

Calories: 537

% Daily Value *

Protein: 43.3g 87%

Carbohydrates: 12.5g 4%

Dietary Fiber: 0.3g 1%

Sugars: 1.5g

Fat: 31.8g 49%

Saturated Fat: 13.7g 68%

Cholesterol: 127.3mg 42%

Vitamin A Iu: 414.7IU 8%

Niacin Equivalents: 15.7mg 120%

Vitamin B6: 0.8mg 52%

Vitamin C: 1.1mg 2%

Folate: 18.6mcg 5%

Calcium: 42mg 4%

Iron: 2.8mg 16%

Magnesium: 43.3mg 15%

Potassium: 584.5mg 16%

Sodium: 1073.6mg 43%

Thiamin: 0.2mg 17%

Calories From Fat: 286.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.