Pan-Seared Beef Bavette with Chili-Maple Sauce
junio 15, 2015
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.
[timer length=10]10 Minutes[/timer]
- Prep: 10 mins
- Cook: 10 mins
- Productos: 4 Servings
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.
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.
Iron (30% DV), zinc (112% DV), niacin (62% DV), 18% DV vitamin D, 15% DV sodium.
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