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, 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.