Pan-Seared Steak with Chili-Maple Sauce
Pan-Seared Steak with Chili-Maple Sauce
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serving: 4
Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin Tri–tip – it tastes like a million but won’t break the bank.
Ingredients
Directions
Season steaks all over with Chinese five spice powder and salt and pepper to taste.
Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook for 6-12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove from pan and set aside.
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.
