Pan-Seared Steak with Chili-Maple Sauce - Canadian Beef | Canada Beef

Pan-Seared Steak with Chili-Maple Sauce

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Pan-Seared Steak with Chili-Maple Sauce

  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Serving: 4


1 ½ lb (0.68 kg) Beef Bottom Sirloin Tri-tip Grilling Steak

¾ tsp (5 mL) Chinese five-spice seasoning

Salt and pepper

2 tsp (10 mL) butter

2 tsp (10 mL) vegetable oil

1 tbsp (15 mL) Asian chili-garlic sauce

¼ cup (50 mL) maple syrup

1 ½ cups (375 mL) sodium-reduced chicken broth

1 tsp (5 mL) cornstarch

2 green onions, thinly sliced


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.