Seared Bavette with Garlic & Tomatoes

 

Cut from the bottom sirloin, the bavette has a very beefy flavor with a texture akin to a flank or inside skirt. One of the reasons they are so popular is because of how versatile they are! You can use them in any dish including tacos, salads, classic steak preparations, and more. This recipe in particular is inspired by a dish Chef Andrew had when he visited Italy years ago. Keep reading to learn more.

 
 
IMG_3864.JPG
 
Seared Bavette with Garlic & Tomatoes

Seared Bavette with Garlic & Tomatoes

Ingredients

  • 1 BHF Bavette
  • 5 ea Campari tomatoes cut into fourths
  • 4 oz EVOO
  • 6 cloves garlic lightly smashed
  • 1 lemon cut in half and charred
  • 2 oz balsamic vinegar

    Instructions

    Searing the Bavette
    1. Season the bavette with salt 4 hours prior to cooking
    2. Remove from fridge and allow to come to room temperature
    3. In a pan over med/high head, add neutral oil
    4. Add the bavette and press down with steak weight
    5. Sear for 2-3 minutes per side and let rest
    For the Tomatoes and Garlic
    1. In the pan the bavette was cooked in, turn heat to medium
    2. Add in the EVOO and the garlic
    3. Once fragrant add the tomatoes and cook until they fall apart
    4. Season with salt and pepper
    Plating
    1. Once steak is rested, slice against the grain
    2. Place on a platter and season with salt and charred lemon
    3. Spoon the tomatoes over the sliced steak
    4. Drizzle with balsamic
     
     
    Rachael HolmanComment