Author Notes
Growing up, I always loved the steak chinois at the C&O Restaurant in Charlottesville, VA. This recipe is my nostalgic attempt to recreate the dish's wonderful combination of beef, ginger, and cream. I created a marinade that emphasizes the Asian flavor profile, made the sauce nice and boozy, and added some fried scallions on top for added flavor and texture. For this dish, I used Christopher Ranch's crushed ginger in a jar, a supermarket discovery that has exponentially increased the use of ginger in my kitchen. —Adam E
Ingredients
- Marinade
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1 tablespoon
crushed ginger
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3 tablespoons
soy sauce
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1 teaspoon
sriracha (more to taste)
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2 tablespoons
sesame oil
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2 tablespoons
rice vinegar
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1/2 teaspoon
salt
- Steak
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1/4 cup
neutral oil, such as canola
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4
scallions, thinly sliced crosswise
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1 pound
flank steak
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2 tablespoons
butter
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3
cloves of garlic, minced
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3
scallions, white and light green parts minced
-
3 tablespoons
crushed ginger
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2 tablespoons
bourbon or cognac
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1 cup
heavy cream
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3 tablespoons
soy sauce
Directions
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Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
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In a large cast-iron skillet, heat the oil over medium-high heat. When sizzling, add the sliced scallions and fry until crispy and brown at the edges, about 4-5 minutes.
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Remove scallions from oil with a slotted spoon to a plate lined with paper towels, sprinkle with salt, and set aside. (Do not cover or they will lose some of their crispiness.)
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Remove skillet from heat and pour off all but about 2 tablespoons of the oil. Remove steak from marinade and pat dry with paper towels.
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Reheat oil over medium high heat. When hot, add steak to pan and cook on each side for about 4-5 minutes (for medium rare).
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Check steak for doneness and set aside on a plate covered with aluminum foil. Pour off all oil from skillet and wipe clean. (Be careful! It will be very hot!)
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Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
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Remove skillet from heat and add bourbon or cognac.
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Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
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Bring sauce to a simmer and season with salt and pepper to taste.
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While sauce simmers and thickens slightly, slice the steak about 1/2 inch thick against the grain. Arrange on a large platter and top with the cream sauce. Scatter fried scallions on top and serve with rice and sriracha sauce.
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