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.

Bavette Frites

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Course: Dinner
Cuisine: French
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : There are many kinds of frozen French fries, check to see the baking time before starting the steaks. If the baking time is more than 5 minutes, delay grilling the steaks until 6 minutes before the end time for the French fries.



  • 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

Steak Topping

  • 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


  • 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.

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