Bavette Steak
1 serving
20 minutes
Bavette steak is a refined dish of French cuisine that captivates with its juiciness and rich flavor. This type of steak is traditionally made from flank steak—a tender and aromatic cut of beef. Its origins trace back to French bistros where simple yet exquisite cooking methods were valued. The tender texture of the meat is enhanced by garlic, rosemary, and butter, creating a harmony of aromas. The slight spiciness of green pepper and chili sauce adds zest, while resting the meat in foil makes it even richer. Bavette steak pairs perfectly with red wine and fresh vegetables, becoming the centerpiece of gastronomic pleasure. This dish highlights the art of French cuisine where simplicity meets elegance and taste.
1
Let the steak breathe at room temperature for about 5 minutes.
2
Crush the garlic with a chef's knife.
- Garlic: 15 g
3
Add garlic and a halved sprig of rosemary to the heated oil in the pan.
- Olive oil: 1 tablespoon
- Rosemary: 1 sprig
- Garlic: 15 g
4
Take out the steak in a minute.
- Flank steak: 300 g
5
Once the bottom is nicely browned, flip it over.
6
Add salt and reduce the heat to medium. Fry for another 5-6 minutes.
- Sea salt: to taste
7
Grease the foil with oil, add fried rosemary and green pepper.
- Olive oil: 1 tablespoon
- Rosemary: 1 sprig
- Pickled green pepper: to taste
8
Place the steak on top and add another piece of butter. Season with black pepper.
- Butter: 30 g
- Ground black pepper: to taste
9
Wrap tightly in foil and leave for 5-7 minutes.
10
Transfer to a plate and serve with spicy sauce.
- Chili sauce: to taste