• 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.

Fries

• 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.

Serving

• 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.