This bistro-style steak recipe is from a Make it Beef recipe booklet put out by Canada's Beef Information Centre. Bavette is a large-grained, beefy, bottom-sirloin flap steak that’s similar to flank steak. You can use top sirloin, flank or tri-tip steaks if you prefer.

Pan-Seared Bavette with Chili-Maple Sauce

1-1/2 lb (675 g) bavette (beef bottom sirloin flap steak), at room temperature

1 tsp (5 mL) Chinese five-spice powder (a blend of star anise, cloves, cinnamon, fennel and Sichuan peppercorns)

Kosher salt + freshly ground black pepper to taste

Olive oil

Chili-Maple Sauce:

1-1/2 cups (375 mL) chicken (preferably sodium-reduced) or vegetable stock

1/4 cup (60 mL) pure maple syrup

1 tbsp (15 mL) Asian chili-garlic sauce

1 tsp (5 mL) corn starch

2 tsp (10 mL) hot water

2 green onions, thinly sliced

Season steaks all over with Chinese five-spice powder, salt and pepper. Rub all over with oil.

Heat large, cast-iron skillet on medium 30 minutes. Add steaks. For medium-rare, cook 3 minutes per side until well-seared and golden brown. Remove steaks to plate; cover loosely with foil. Let stand 10 minutes. If serving sliced, slice against grain.

Meanwhile, for Chili-Maple Sauce, return skillet to high heat. Add stock, maple syrup and chili-garlic sauce. Bring to boil, scraping up any browned bits from bottom of pan.

In small bowl, whisk corn starch and water. Whisk into skillet. Cook, stirring, 2 minutes until reduced slightly. Stir in onions. Transfer to bowl or gravy boat.

To serve, serve steaks whole or sliced and drizzled with Chili-Maple Sauce.

Makes 4 servings.

Star-tested by Jennifer Bain

jbain@thestar.ca