Pan-Seared Beef Bavette with Chili-Maple Sauce

15 Minutes

RatingDifficultyIntermediate

Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin – it tastes like a million but won’t break the bank. Pan-searing is a technique that’s perfect for last-minute entertaining, requiring little effort and time to prepare and cook.

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Servings4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 ½ lb (750 g) Beef Bottom Sirloin Steaks
 ¾ tsp (4 mL) Chinese five spice powder
 Salt and pepper
 2 tsp (10 mL) EACH butter and vegetable oil
 1 tbsp (15 mL) Asian chili-garlic sauce
 ¼ cup (50 mL) maple syrup
 1 ½ cup (375 mL) sodium-reduced chicken broth
 1 tsp (5 mL) cornstarch
 2 green onions, thinly sliced

1

Season steaks all over with Chinese five spice powder and salt and pepper to taste.

2

Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook until golden brown for 6 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove steaks and set aside.

3

Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp (10 mL) water.; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Ingredients

 1 ½ lb (750 g) Beef Bottom Sirloin Steaks
 ¾ tsp (4 mL) Chinese five spice powder
 Salt and pepper
 2 tsp (10 mL) EACH butter and vegetable oil
 1 tbsp (15 mL) Asian chili-garlic sauce
 ¼ cup (50 mL) maple syrup
 1 ½ cup (375 mL) sodium-reduced chicken broth
 1 tsp (5 mL) cornstarch
 2 green onions, thinly sliced

Directions

1

Season steaks all over with Chinese five spice powder and salt and pepper to taste.

2

Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook until golden brown for 6 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove steaks and set aside.

3

Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp (10 mL) water.; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Pan-Seared Beef Bavette with Chili-Maple Sauce
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