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2 (10-oz) boneless strip steaks (¾ inch thick), trimmed

¼ tsp kosher salt

¼ tsp black pepper

3½ TBSP EVOO, divided

2 scallions, thinly sliced

2 tsp minced fresh ginger

1 garlic clove, minced

2 TBSP low-sodium chicken broth

2 tsp oyster sauce

 

  1. Warm a 12-inch skillet over medium-high. Season steaks with salt and pepper. Swirl 1½ TBSP oil in skillet. Add steaks; cook until browned on side, 3 to 4 minutes. Turn and cook, 3 to 4 minutes longer for medium-rare. Transfer to platter and tent with foil to keep warm.
  2. Add 1TBSP oil, white and light green scallion pieces, and ginger to skillet; sauté for 1 minute. Add garlic; sauté for 30 seconds. Add sherry and broth; cook, stirring, until liquid has reduced by about half, 30 seconds to 1 minute. Stir in oyster sauce. Remove from heat; add remaining TBSP EVOO and swirl until sauce is creamy.
  3. Slice steaks across grain; spoon sauce over top. Top with scallion greens and sesame seeds and serve.

 

Serving size: 4oz steak

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