2 10 ounce, 3/4 inch-thick boneless strip steaks, trimmed, at room temperature
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 teaspoons extra virgin coconut oil
2 scallions, thinly sliced
2 teaspoons minced fresh ginger
1 clove garlic, minced
1/4 cup dry sherry
2 tablespoons low-sodium chicken broth
2 teaspoons oyster sauce
1 tablespoon cold, unsalted butter, diced
2 teaspoons sesame seeds, toasted
Total Time: 23 minPrep: 11 minCook: 12 minYield: 4Level: easy
Warm a 12-inch skillet over medium-high heat. Season steaks with salt and pepper. Swirl 2 teaspoons oil in skillet. Add steaks; cook until browned on one side, 3 to 4 minutes. Turn and cook, 3 to 4 minutes longer for medium-rare. Transfer to a platter and tent with foil to keep warm.
Add remaining 2 teaspoons oil, white and light green scallion pieces and ginger to skillet; sauté for 1 minute. Add garlic; sauté for 30 seconds. Add sherry and broth; cook, stirring, until liquid has reduced by about half, 30 seconds to 1 minute. Stir in oyster sauce. Remove skillet from heat; add butter and swirl until sauce is creamy.
Slice steaks across grain; spoon sauce over. Top with scallion greens and sesame seeds and serve.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.