Bavette steak with romesco sauce
By Chatelaine
* PLUS Serves: 6
Steak with romesco sauce.
Photo, Sian Richards.
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.
Ingredients
-
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
Instructions
- 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)
- Calories
- 413,
- Protein
- 38 g,
- Carbohydrates
- 9 g,
- Fat
- 24 g,
- Fibre
- 1 g,
- Sodium
- 748 mg.
- Excellent source of
- Vitamin C