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Bavette, the French name for Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib” and is a loose, textured, and highly flavored flat cut. It has often been called the butcher’s cut, because it is said butchers reserved it for their own pleasure. This bavette steak recipe has such a deep, rich meaty flavor with a pan sauce that adds serious savory complexity.

FLANK STEAK with DEMI GLACE SAUCE

3/4 – 1 pound flank steak
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE clove garlic, minced
1 shallot, sliced thin
1 cup demi-glace
1 cup water
FRESH ground sea salt and black pepper

• Pat steak dry with paper towels.
• Generously season with FRESH ground sea salt and black pepper.
• Heat oil in skillet over medium high heat.
• Add Steak searing on each side 5-7 minutes to desired doneness.
• Transfer to cutting board and rest.
• Add butter to pan.
• Add shallot and garlic, cooking until fragrant.
• Stir in water and demi-glace sauce.
• Bring to a boil and the reduce to simmer for 2-3 minutes.
• Adjust seasoning to taste. Slice steak and serve with demi-glace.

SAUER MASHED POTATOES
1 pound golden Yukon potatoes
4 tablespoons butter
1/2 cup sauerkraut with juice
FRESH ground sea salt and black pepper

• Peel and quarter potatoes.
• Add potatoes to a pan of slightly salted water, cooking until tender.
• Drain well.
• Add the butter and sauerkraut juice to the warm pan.
• Return potatoes to pan and mash all together.
• Season to taste.

NOTE: You can add a bit of milk to adjust consistency as necessary.