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Bavette steak with sautéed potatoes
- Prep time:
- 20 mins, plus resting
- Cook time:
- 20 mins
- Serves:
- 1
Aaron Craze uses skirt steak to create his twist on steak and chips, with garlic and rosemary sautéed potatoes and a mouthwatering butter sauce
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Ingredients
- 1 x 250g Bavette steak
- 1/2 bunch Watercress
- 1/2 Lemon, juice only
- 1 dash of Olive oil
For the potatoes
- 300g assorted heritage Potatoes, boiled and sliced (e.g. Red Duke of York and Pink Fir)
- knob of Butter
- 1 clove Garlic, minced
- 1 sprig Rosemary
For the butter sauce (makes a large roll to use again and again)
- 500g Butter, softened
- tarragon
- grated horseradish
Method
1. Season the steak and place in a hot griddle pan.2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.
3. For the potatoes:lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).
4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.
5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.
6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.
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Latest Comment
View all comments (4)mamsen - Yes it can! I lived in mexico for a short while and the meat they use in their tacos and fajitas is usually skirt steak - really cheap and simple to cook but the tastiest and most tender meat! AdrianR - It is skirt steak, the part of meat under the diaphragm. Ask your butcher for it and you will find it extremely cheap!
What is a bavette steak?
Can't add one!
Can bavette or skirt be so tender that it is eatable without vampire teeth after so short a cooking time?