How to make it

  • Trim steaks of excess fat and pat dry.
  • Brush lightly with olive oil and lightly oil a nonstick pan.
  • Sauté steaks 3 minutes on each side then remove steaks to a warm plate.
  • Degrease most of the fat leaving only a teaspoon in skillet then add scallions and stir quickly.
  • Pour in wine and scrape deglazing then boil down until syrupy.
  • Remove from heat and add butter and chives then pour over steak.

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