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Bavette Steak with Tangy Fig Sauce

Bavette Steak with Tangy Fig Sauce

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with Almond Green Beans & Roasted Potatoes

Yield: 2

Fig jam combined with tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock covers a delicious seared flank steak. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz potatoes
  • ½oz sliced almonds
  • 1oz fig jam
  • 1shallot
  • 6oz green beans
  • 10oz bavette (flank) steak
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously with salt and pepper.

Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

Steak Diane

Steak Diane

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Yield: 2 Servings
Adapted from Food & Wine

Circa 1987: I’ve made this many times for special occasions. It’s often done table-side in restaurants because it is quick, and showy since it’s flambeed.  It also tastes really wonderful.

Note: Opt for some fancier sides like Lyonnaise or Fondant Potatoes. You can also use any tender steak. Filet is very good here.

  • 1lb boneless sirloin steak, trimmed of all fat, cut about 1/2-inch thick, 
  • 4TBS unsalted butter
  • ¼cup brandy
  • 2TBS Madeira
  • 1TBS Worcestershire sauce
  • 1tsp Dijon-style mustard
  • Salt and pepper
  • 1tsp minced fresh parsley


Before starting steak, start Roasted Brussels Sprouts and Lyonnaise Potatoes.

Cut the steak horizontally in half. You want slices about 1/2-inch thick.

Pound each steak slice in a plastic bag until 1/4 inch thick. If you’re using sirloin, you might tenderize it with a jacquard now. Season each steak slice on both sides with salt and pepper.

Heat a large heavy skillet over medium-high to high heat. When hot, add 2½ TBS of the butter. Melt until foaming stops.

Add one of the steaks and sauté over moderate heat for 30 seconds on each side. Remove from the pan and quickly sauté the second steak.

Return both steaks to the pan.  If you are using a gas stove, remove the pan from the burner and pour the brandy over the steaks.

Note: 🔥 This makes a flame a full 2 to 3 feet tall 🔥. If you aren’t up for that or don’t have the head room, simply add the brandy and return the pan to the burner and let the alcohol cook off. Otherwise, return the pan to the burner and ignite the brandy. Carefully shake the pan over the heat until the flame dies out, then remove the steaks to a warm platter.

Whisk the Madeira, Worcestershire sauce, mustard and salt and pepper to taste into the skillet and heat to simmering. Cook for 1 minute, remove from the heat and swirl in the remaining 1½ tablespoons butter. Dip the steaks in the sauce to coat. Sprinkle with parsley and serve.

Serve with:

Vegetable Starch
Roasted Brussels Sprouts Lyonnaise Potatoes
Broccoli Fondant Potatoes
Peas Crispy Roast/Sautéed Potatoes
Corn French Fried Potatoes

Steak, Reverse Sear

Steak, Reverse Sear

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Serves 2 to 3
Adapted from Serious Eats

February 2015: This is an incredible way to cook steak. For a reverse sear, the steak is roasted at low temperature to rare, then rested and seared to finish.

  • 1½to 2 lb tender steak, (rib-eye or strip).
  • Kosher salt
  • pepper
  • canola oil


Adjust oven rack to middle position and heat oven to 250-275°F.

If using a rib-eye, tie steak to retain shape.

Let steak stand at room temperature for 1 hour.

Line small baking sheet with foil. Place rack above.

Season steak liberally with salt and pepper. Place on rack. Insert meat thermometer to center of steak. Place racked steak on middle shelf of oven.

Roast until temperature is 125°F, 45 to 90 minutes depending on thickness.

Remove from oven, cover loosely with foil and rest 12-15 minutes. Temperature should rise to about 135°F.

While steak is resting heat a cast iron or other heavy pan over high heat until very hot.

Add a teaspoon or so of canola oil and the steak to the pan.

Cook about 1 minute and turn steak over. Cook 1 minute on the other side.

Slice, serve, enjoy.