Bavette steak with romesco sauceBy Chatelaine
In the family of "bistro steaks" (like flank, hanger and skirt), the bavette cut is juicy and tender when cooked over high, dry heat and served thinly sliced against the grain.
- 1/4 cup olive oil , divided
- 1/2 red onion , chopped
- 1 slice white bread , cut into small cubes
- 3 tbsp slivered almonds
- 2 large roasted red peppers
- 1/4 cup water
- 1 tbsp red-wine vinegar
- 1 1/4 tsp salt , divided
- 1/4 tsp hot-red-chili-flakes
- 2 500-g centre-cut bavette steaks , at room temperature
- HEAT a non-stick frying pan over medium-high. Add 1 tbsp oil, then onion. Cook, stirring often, until brown, 3 min, then transfer to a food processor.
- RETURN pan to heat. Add 1 tbsp oil to pan, then bread and almonds. Toast until golden, 2 to 3 min, then scrape into food processor. Add red peppers, water, vinegar, 1/4 tsp salt and chili flakes. Whirl until combined. With the machine running, gradually add 1 tbsp oil through the spout, until smooth.
- SPRINKLE both steaks with remaining 1 tsp salt. Season with fresh pepper.
- HEAT a large frying pan over medium-high. Add remaining 1 tbsp oil, then steaks. Cook steaks until brown on bottom, 4 min. Flip steaks, reduce heat to medium and continue cooking until a thermometer inserted into the thickest part reads 130F, about 12 min. Transfer steaks to a cutting board. Cover loosely with foil and let stand, 10 min. Slice very thinly against the grain. Serve with Romesco sauce.
Nutrition (per serving)
- 38 g,
- 9 g,
- 24 g,
- 1 g,
- 748 mg.
- Excellent source of
- Vitamin C