Steak with Scallion-Ginger Sauce
- 2 10-oz. 3/4-inch-thick boneless strip steaks, trimmed, at room temperature
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 teaspoons canola oil
- 2 scallions, thinly sliced
- 2 teaspoons minced fresh ginger
- 1 clove garlic, minced
- 1/4 cup dry sherry
- 2 tablespoons low-sodium chicken broth
- 2 teaspoons oyster sauce
- 1 tablespoon cold, unsalted butter, diced
- 2 teaspoons sesame seeds, toasted
Adapted from health.com
1. Warm a 12-inch skillet over medium-high heat. Season steaks with salt and pepper. Swirl 2 tsp. oil in skillet. Add steaks; cook until browned on one side, 3 to 4 minutes. Turn and cook, 3 to 4 minutes longer for medium-rare. Transfer to a platter and tent with foil to keep warm.
2. Add remaining 2 tsp. 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 skillet from heat; add butter and swirl until sauce is creamy.
3. Slice steaks across grain; spoon sauce over. Top with scallion greens and sesame seeds and serve.