Chef Roy Choi's Sloppy Steak
1 packet Sloppy Papi seasoning mix, divided
- 4 tbsp olive oil
- 4 tbsp butter, divided
- 1 sprig of fresh rosemary
- 1/4 cup cilantro with stems and leaves
- 2 green onions, 1” pieces, divide the white from the green parts
- 1/8 cup fresh basil leaves, whole
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1 packet Sloppy Papi seasoning mix, divided
Bring steak to room temperature and season generously with Sloppy Papi on all sides. Be sure to pat the seasoning into the steak.
- In a large pan or skillet over medium-high heat, add 1 tbsp olive oil.
- Add the steak and let it brown to form a nice crust - about 3-5 minutes. Note: if you start to see your steak becoming dark and smoking a little, do not worry. The natural sugars in the pineapple powder in our seasoning will blacken but the flavor will be great.
- When a nice crust is formed, flip the steak and add 1 tbsp olive oil and 3 tbsp butter. Add your herbs: rosemary, half of the cilantro, the white part of the green onions, and basil along with the lemon juice. Tilt the pan and spoon the sauce over the steak, basting it continuously for about 30 seconds. Sprinkle some more Sloppy Papi seasoning over the top of the steak and herbs, if desired. Remove only the steak from the pan (leave the herbs) and let it rest for 5 minutes on a cutting board while you make the sauce.
- To make the pan sauce, add 2 tbsp olive oil, Sloppy Papi seasoning (to taste), more lemon juice, 1 tbsp butter, remaining cilantro, the green parts of the green onions and lemon zest. Gently stir the sauce for about a minute and turn off the heat.
- To serve, slice the steak into ½” - ¾” thick slices. On a plate, arrange the steak slices on a single layer and spoon the herb pan sauce over the steak. Enjoy with a slice of crusty Cheezio garlic bread :)