Bavette Steak with Roasted Garlic Pan Sauce
A rich and tender bavette steak paired with homemade roasted garlic pan sauce, served with chive-flecked mashed potatoes and asparagus for a comforting yet sophisticated meal.
Ingredients
For the Steak
- 1 pound Bavette steak Also known as flank steak.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
For the Sauce
- 1 head Roasted garlic Can substitute with sautéed fresh minced garlic.
- 1 cup Beef demi-glace Can substitute with high-quality beef broth.
To Serve
- 4 servings Chive-flecked mashed potatoes May use cauliflower mash for a lower-carb option.
- 1 bunch Asparagus Roasted or steamed.
Instructions
Preparation
- Pat dry the bavette steak with paper towels and season both sides generously with salt and pepper.
- Heat a skillet over high heat and add a touch of oil.
Cooking the Steak
- Once the skillet is hot, place the seasoned steak in and sear for about 3-4 minutes on each side, or until it reaches your desired level of doneness.
- Remove the steak from the skillet and let it rest for 5-10 minutes to retain its juices.
Making the Sauce
- In the same skillet, add the roasted garlic and stir for about a minute.
- Pour in the beef demi-glace, scraping up any flavorful bits stuck to the bottom of the pan and mix well.
Serving
- Slice the rested steak against the grain.
- Drizzle the roasted garlic sauce over the sliced meat and serve immediately with chive-flecked mashed potatoes and asparagus.
Notes
Allow steak to rest before serving. A meat thermometer is essential for precise doneness.