Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn’t have a lot of fat, but these steaks–thanks to the velveting–were unbelievably juicy! Serve with rice or pasta to soak up the juices.
Ingredients
Steaks
- 2 (8 ounce) top sirloin steaks
- kosher salt to taste
Velvet Marinade
- 2 large egg whites
- 2 tablespoons cornstarch
- 3 tablespoons rice wine (sake)
- 1 tablespoon soy sauce
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
Directions
Step 1
Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
Step 2
Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
Step 3
Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
Step 4
Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
Step 5
Remove steaks from the refrigerator and toss a few more times in the marinade.
Step 6
Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Step 7
Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.
Chef’s Notes:
If you don't have sake, sherry wine will also work.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 537 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat14g | 69% |
Cholesterol127mg | 42% |
Sodium1074mg | 47% |
Total Carbohydrate13g | 5% |
Dietary Fiber0g | 1% |
Total Sugars2g | |
Protein43g | |
Vitamin C1mg | 6% |
Calcium42mg | 3% |
Iron3mg | 16% |
Potassium585mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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