Velvet Steak with Korean Chili Butter

Ingredients

• 3 tablespoons rice wine , sake
• 2 large egg whites
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce

Instructions

1. 1

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

2. 2

   Trim silver skin from sirloin steaks. Place steaks between 2 pieces of heavy plastic wrap on a cutting board. Firmly pound steaks with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer steaks to a rimmed plate; lightly season both sides with kosher salt.

3. 3

   Pour rice wine marinade over steaks; flip several times to ensure they are well coated on both sides. Cover with plastic wrap. Marinate in the refrigerator for 6 to 12 hours, flipping once or twice while marinating.

4. 4

   Combine butter, 2 tablespoons green onions, chili paste, and 1/4 teaspoon salt in a small bowl; taste and adjust ingredients if needed. Set aside at room temperature or in the refrigerator until chili butter is needed.

5. 5

   Remove steaks from the refrigerator; toss several times in marinade.

6. 6

   Heat vegetable oil in a large nonstick skillet over medium-high heat. Add steaks; cook until medium-rare and meat springs back to the touch, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C).

7. 7

   Place steaks on warm plates; rest for 3 to 4 minutes. Top with chili butter and green onions.