Steak with Sweet & Spicy Jam

Serves:

2

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

• 2 cuts of steak (scotch fillet, rump, or preferred cut)

• 2 shallots, finely sliced

• 2 cloves garlic, chopped

• 1 small red chilli, finely diced

• 1 tbsp brown sugar

• 1 tbsp black Chinese vinegar

• 1 tsp Chinese five spice

• Olive oil for cooking

• Salt and pepper, to taste

Method

1. Season and sear your steak

   Choose your preferred cut — scotch fillet, rump, or porterhouse all work beautifully. Season generously with salt and pepper, then sear in a hot pan until cooked to your liking. Rest the steak on a plate to keep those juices locked in.

2. Build flavour in the same pan

   Don’t waste that flavour — this is the key to a proper pan sauce. In the same pan, add a drizzle of olive oil and toss in the shallots, garlic, and chilli. Sauté until caramelised and golden.

3. Add the sweet and spicy base

   Sprinkle in the brown sugar, pour in the black vinegar, and add the Chinese five spice. Stir until the sauce becomes thick and jammy — this is your sweet and spicy “jam”.

4. Finish and serve

   Spoon the jam over your rested steak and let it cascade over the sides. Serve with potato salad or seasonal vegetables for a balanced plate.

Why this recipe works

This dish takes everything great about a pan sauce and gives it an Aussie twist. By cooking the jam in the same pan used for the steak, you’re capturing every bit of flavour. The sugar caramelises the shallots, the vinegar adds tang, and the five spice gives a subtle warmth that balances it all out.

If you’ve ever searched how to make a steak sauce in a pan or easy steak glaze recipe, this is exactly what you’re looking for... minimal effort, maximum flavour.

Serving tip

Use our premium in-store cuts like Scotch Fillet or Rump Steak, available fresh at The Lucky Pig, 452 Centre Road, Bentleigh