Recipe: Mark's Steak with Butter and Ginger Sauce (serves 2)

MARK'S STEAK WITH BUTTER AND GINGER SAUCE

1 to 1 1/2 pounds boneless top blade sirloin or ribeye steak, 3/4-inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro leaves (for garnish, optional)

Heat a large heavy skillet over medium-high heat until it begins to smoke.

Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.

When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the ginger, and saute, about 30 seconds.

Add the soy sauce, stirring with a spoon until thick.

Return the steaks to the skillet along with any accumulated juices. Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare.

Transfer the steak to a serving dish, and spoon the pan juices over the steak. Garnish with fresh cilantro leaves.

Servings: 2
Adapted from source: How To Cook Everything: Simple Recipes for Great Food by Mark Bittman