Jun 7, 2012

Seared Steak with Spicy Sacha Sauce

I've got this steak sitting in the fridge for a while. Usually for steak, I'll cook it within two days of purchase, especially for top quality kinds. But the one I got here is just a regular piece of steak meat. So instead of toning down my seasonings, why not go all out and turn it into a very strong and tasty dish?

Seared steak with spicy Sacha sauce -

Ingredients (for one steak)?

1 big steak
5 garlic cloves
3 fresh chili peppers
1/3 onion
Some sea salt
Some freshly ground black pepper
2 tablespoons of soy sauce
2 tablespoons of Sacha sauce
2 tablespoons of hot water
1 tablespoon of Chinese cooking wine
Some olive oil
Some Sichuan peppercorn oil


Remember to leave the steak at room temperature for about 10 to 15 minutes before cooking. In the meantime, season both sides with just a little bit of sea salt and regular amount of freshly ground black pepper.

Peel and slice the onion. Peel and slice the garlic cloves. Remove the stems from the chilies and chop into tiny bits.

Drizzle some olive oil onto a grill pan and turn to high heat. Once heated up, transfer the steak over and sear for about 2 to 3 minutes on each sides. Time varies depending on the thickness of the meat and desired rareness. Once done, remove from heat and cover with aluminum foil, let it rest for about 5 minutes.

Meanwhile, take a pan and drizzle some olive oil. Turn to medium high heat and toss in sliced onion. Sprinkle some salt and pepper, cook till the onion turns translucent. Add the garlic and chilies, cook till the aroma comes out or just till the garlic is about to get burned.

Add the Sacha sauce, soy sauce, cooking wine, and hot water into the pan and give the mixture a quick stir. Cook till the sauce has been reduced by 1/3 then pour over our seared steak.

Drizzle some Sichuan peppercorn oil before serving to brighten up the aroma.

I've had steaks with all types of seasonings and dressings ranging from simple fleur de sel all the way up to brandy cream sauce, but never this spicy and garlicky Chinese Sacha sauce. Trust me, it's actually quite satisfying. Words of advice, eat it with some steam white rice otherwise you might get punched from by the spiciness from those powerful chilies.


  1. Nothing beats a thick piece of juicy steak especially it is all dressed up like the one you prepared! Never thought of adding hot pepper oil to the steak even thought I grew up in Sichuan. What a great idea to add some extra kick to the steak! Thanks for sharing it!

  2. To Yi~
    Thank you so much! It's actually my frist time using such a heavy sauce for a steak dish, turned out pretty good!