Velvet steak with Korean chili butter

Whisk an egg white, a spoon of cornstarch, rice wine and soy sauce until smooth and foamy.

Trim any silver skin from an 8 oz top sirloin.

Pound between sheets of plastic to about a quarter inch thick.

Salt generously, then coat both sides in the marinade.

Wrap in plastic and marinate in the fridge 6 to 12 hours, flipping once or twice.

Mix soft unsalted butter with a spoon of gochujang and sliced green onions; taste and adjust; keep at room temperature or chilled.

Toss the steak in the marinade again; do not pat dry.

Pan fry in hot vegetable oil in a non-stick pan over medium-high 3 to 4 minutes per side, until it springs back to the touch for medium rare.

Rest 3 or 4 minutes on a warm plate, top with the chili butter and sliced green onions.