Skillet Fast-Fry Steaks with Simple Cranberry Pan Sauce

Bold flavours and a simple technique elevate this quick-cooking moderately-priced steak to a weeknight date night or solo dinner (with leftovers). Serve with mashed potatoes, whipped cauliflower or crusty bread to help soak up all the delicious sauce!
Yield 2 Servings Prep. Time 10 min Cooking Time 15 min Total Time 25 min


Here are the following ingredients:

  • ½ lb (250 g) Beef Inside Round Fast-fry Steaks (about 2 steaks)
  • ½ tsp (2 mL) EACH salt and fresh ground pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1 clove garlic, minced
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • ¾ cup (175 mL) reduced-sodium beef broth
  • ⅓ cup (75 mL) dry red wine
  • 2 tbsp (30 mL) whole berry cranberry sauce or red pepper jelly
  • 2 tbsp (30 mL) cold butter, cut into cubes
  • Chopped fresh parsley

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steaks dry with paper towel; season all over with salt and pepper.

  2. Heat oil over medium-high heat in nonstick skillet; cook steaks, for 4 to 6 minutes, turning once or more until steaks are cooked to medium (160ºF/71ºF) and browned but still pink inside. Transfer to a plate, cover loosely with foil to keep warm; set aside.

  3. Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, for 30 to 60 seconds or until fragrant. Pour in beef broth and red wine; bring to a boil. Cook, stirring occasionally, for about 3 to 5 minutes or until reduced by half. Stir in cranberry sauce. Reduce heat to low.

  4. Add butter, one cube at a time, stirring or swirling skillet to allow each piece to dissolve before adding the next. Move skillet back and forth from heat, for about 2 to 3 minutes or as needed, to dissolve butter to a creamy consistency.

  5. Serve sauce over steaks. Sprinkle with parsley.