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Steak with Scallion-Ginger Sauce

Photo: Christopher Testani
Prep time 11 mins
Cook time 12 mins
Yield Serves: 4

Ingredients

  • 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

Nutrition Information

  • calories 375
  • fat 24 g
  • satfat 8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 31 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 91 mg
  • iron 3 mg
  • sodium 386 mg
  • calcium 35 mg

How to Make It

  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.