Velvet Steak with Korean Chili Butter

allrecipes.com

Tann's Girl

I didn't use the butter. Steaks were good, but not great. Marinated for 6 hours; maybe does need 12 hours.

subheading: Velvet Marinade:

2 large egg whites

2 tablespoons cornstarch

3 tablespoons rice wine (sake)

1 tablespoon soy sauce

subheading: Steaks:

2 (8 ounce) top sirloin steaks

kosher salt to taste

subheading: Korean Chili Butter:

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, for frying pan

Note: Ingredients may have been altered from the original.

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