Bavette with Crispy Shallots & Roasted Potatoes
Pan-seared skirt steak topped with a bright shallot-vinegar sauce, served alongside roasted potatoes and peppery arugula. A French bistro classic that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 12 oz baby potatoes, halved
- 14 oz skirt steak
- 4 medium shallots, sliced thin
- 2 tbsp red wine vinegar
- 2 sprigs fresh thyme
- 2 tbsp unsalted butter
- 3 cups baby arugula
- ½ whole lemon
Instructions
- 1
Toss potatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast at 425°F for 15 minutes.
- 2
Pat steak dry. Season both sides generously with salt and black pepper.
- 3
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear steak 2 minutes per side without moving. Center should stay rare to medium-rare. Transfer to a cutting board.
- 5
In the same skillet, melt butter over medium. Add shallots and thyme; cook 4 minutes until softened and fragrant.
- 6
Remove from heat. Stir in red wine vinegar and a pinch of salt. Slice steak against the grain into ½-inch strips.
- 7
Toss arugula with lemon juice, olive oil, salt, and pepper. Serve steak and shallots alongside potatoes and salad.
Tools you’ll need
- sheet pan
- 12-inch cast iron or stainless steel skillet
- cutting board
- chef's knife
- wooden spoon
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