Bavette Frites is a quintessential French bistro dish. The steak is from the thickest part of a flank steak, so it’s a bit chewy but full of flavor. It is delicious when grilled to medium rare and topped with Butter Sautéed Shallots. Finish the dish with a side of frites (French fries) and small dish of garlic aioli, and you would think you were eating at sidewalk café in Paris.
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 tbsp garlic paste
- 1/2 tsp Asian chili sauce or Sriracha Sauce
- 1 tsp red wine vinegar
- 5-6 medium or 2 large shallots peeled and finely chopped
- 2 tbsp unsalted butter
- 1 lb skirt steak. flap steak or sirloin tip cut into 2" wide strips
Dipping for French Fries
- 1 recipe Garlic Aioli
- Gather all ingredients before starting recipe
- Mix 1/4 cup soy sauce, 1/4 cup olive oil, 1 tbsp garlic paste, 1/2 tsp Asian chili sauce or Sriracha Sauce and 1 tsp red wine vinegar.
- Lightly score the top of 1 lb skirt steak. flap steak or sirloin tip cut into 2" wide strips and add steaks to marinade. The steaks can be marinated for up to 4 hours before grilling. If more than one hour, keep refrigerated.
Topping for Bavette
- Peel and finely chop 5-6 medium or 2 large shallots .
- Melt 2 tbsp unsalted butter in a frying pan and add chopped shallots, cook over medium heat until the shallots become translucent, about 5-6 minutes, do not brown. Set the shallots aside until the steaks are grilled and are ready to be served.
Pre-Cooking Steak Preparation
- Return cooked shallots to very low heat to warm
- Preheat oven to 450°F
10 minutes before plating
- Place frozen 5 minute French Fries on a cookie sheet in a single layer and place in a 450°F pre-heated oven.
Steaks on Grill
- Remove steaks from marinade and place on hot grill, close the grill lid and cook for 3 minutes, after 3 minutes, turn and grill for another 3 minutes.
Steaks on Cook Top
- Spray a heavy bottomed cast iron skillet with vegetable spray and pre-heat pan on high heat
- Place steaks in the pre-heated skillet and cook uncovered, turning after 2-3 minutes, searing both sides. Reduce heat slightly to medium high and cook for another 3 minutes on the second side.
- Remove steaks to a platter and check the fries. If the fries are crunchy and slightly golden, they will be done. When done, turn the oven off, leaving fries in the oven.
- Allow steaks to rest for 3-5 minutes, then place a steak on each plate and top with the sautéed shallots
- Remove fries the from the oven, season with salt and toss to combine.
- Add salted fries to each plate and serve.