Steak Bavette with Braised Shallots
Rich flavours of steak bavette cooked to a perfect medium are accentuated by braised shallots and irresistibly buttery potatoes.
Equipment
- 1 Sauce Pan
- 1 large pan
- 1 grill pan
Ingredients
- 4 bavette (flap) steaks ~100g each
- 2 tsp dried rosemary
- 1 tsp salt and pepper
- 1 tbsp olive oil plus more for frying
- 4-5 medium potatoes sliced
- 40 g butter plus 1 tbsp olive oil
- 1 tsp salt
For the onions:
- 4 large shallots sliced into circles
- 40 g butter
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1/3 cup red wine vinegar
- A pinch of salt
Instructions
- Melt the butter in a pan, add the olive oil and sugar and stir to dissolve the sugar.
- Add the shallots and cook for a couple of minutes, stirring. You might notice a couple of sugar lumps - just leave them there.
- Hit the pan with the vinegar, give it all another good stir, cover, lower the heat to minimum and cook for 25-30 minutes. If the liquid evaporates, add a little water.
- Remove the lid and simmer over medium to high heat for another 3-5 minutes. You’ll end up with a kind of a thick, luscious shallot stew.
- While the shallots are cooking, fry the potatoes in a mix of oil and butter until golden and soft.
- Prep the steaks - take them out of the fridge at least half an hour before cooking and season with salt, pepper, dry rosemary and olive oil.
- When the shallots and the potatoes are ready, heat a grill pan until hot and cook steaks for a few minutes on each side. It takes 2 minutes on each side plus resting time for a 1.5cm steak to achieve a perfect medium.
- Let rest for 3-5 minutes before slicing and serving.
- To serve, slice each steak and arrange on a plate together with potatoes. Add a generous topping of braised shallots and decorate with a sprig of rosemary.