Description
A flavorful bavette steak seared to create a rich crust and finished with a tangy balsamic reduction. This simple yet elegant dish highlights the beef’s natural flavor while the glaze adds a slightly sweet and savory balance.
Ingredients
- 1 1/2 lb bavette steak
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/3 cup balsamic vinegar
- 1 tbsp butter
- 1 tsp fresh rosemary or thyme, chopped (optional)
Instructions
- Remove the bavette steak from the refrigerator and let it rest at room temperature for 15 to 20 minutes.
- Pat the steak dry with paper towels and season both sides with salt and black pepper.
- Heat a skillet or grill pan over medium-high heat and add olive oil.
- Place the steak in the hot pan and sear for 4 to 5 minutes per side depending on thickness and preferred doneness.
- During the final minute of cooking, add butter, minced garlic, and rosemary or thyme if using. Spoon the melted butter over the steak.
- Remove the steak from the pan and let it rest for about 5 minutes.
- In the same pan, add the balsamic vinegar and simmer for 2 to 3 minutes until it reduces slightly and thickens into a glaze.
- Slice the steak thinly against the grain.
- Drizzle the warm balsamic reduction over the sliced steak and serve.
Notes
- Slicing the steak against the grain helps keep the meat tender.
- Add mushrooms or caramelized onions to the pan while making the balsamic reduction for extra flavor.
- A teaspoon of honey can be added to the balsamic vinegar for a sweeter glaze.
- Finish with chopped parsley or a squeeze of lemon juice for extra freshness.
- Cook to medium-rare for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 95 mg
