Bavette Steak & Roasted Garlic Pan Sauce
A quick and delicious dinner recipe featuring tender bavette steak and a velvety roasted garlic pan sauce that impresses with rich flavors while being healthy.
Ingrédients
For the Steak
- 1-1.5 lbs Bavette Steak Skirt steak or flank steak can be used as substitutes.
- 2 heads Garlic Bulbs Slice off the top to expose the cloves for roasting.
- 4 tablespoons Olive Oil Can substitute with avocado oil.
- 1-2 teaspoons Fresh Rosemary or Thyme Chopped; fresh is preferred for flavor.
- to taste Salt Season steak generously.
- to taste Black Pepper Season steak generously.
For the Sauce
- 1 cup Beef Broth Can be substituted with vegetable broth.
- 2 tablespoons Butter Use vegan butter for a dairy-free option.
- Juice from 1 Lemon Freshly squeezed for best flavor.
Instructions
Preparation
- Begin by preparing your workspace. Clear your counter, gather all ingredients, and ensure you have necessary cooking utensils—cast iron skillet, tongs, and roasting pan.
- Preheat your oven to 400°F (200°C). Slice off the top of the garlic heads to expose the cloves slightly. Drizzle with olive oil and wrap in aluminum foil. Roast for about 30-35 minutes until soft and golden.
- While the garlic is roasting, season the bavette steak generously with salt and black pepper. Optionally rub it with olive oil and fresh herbs.
Cooking
- In a medium cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil shimmers, add the bavette steak.
- Sear the steak for about 4-5 minutes per side for medium-rare, adjusting time as per thickness and your preferred doneness.
- Remove the steak and let it rest for about 10 minutes, tented with foil.
- In the same skillet, reduce heat to medium and add the beef broth, scraping any browned bits off the bottom of the pan. Cook for about 5 minutes until reduced.
- Squeeze the roasted garlic cloves into the pan, stir in the butter and lemon juice, and adjust seasoning if needed.
- Slice the rested bavette steak against the grain into thin strips.
- Serve the sliced steak drizzled with the roasted garlic pan sauce and garnish with fresh herbs.
Notes
Allow leftovers to cool completely before storing in airtight containers. Keep in the fridge for 3-4 days, or freeze for up to 3 months. To reheat, use low power in the microwave.