Herb-Crusted Bavette with Caramelized Onions

Ingredients

Estimated total cost: €2.92 · €0.49/serving

• Kosher salt and freshly ground black pepperEst. price €0.02–€0.08
• 1/4 cup plus 3 tablespoons extra-virgin olive oilEst. price €0.60–€1.20
• 1/4 cup red wine vinegar, more as neededEst. price €0.25–€0.50
• 2 large cloves garlic, peeled and smashedEst. price €0.10–€0.25
• 1 large red onion, cut into 1/4-inch ringsEst. price €0.40–€0.80
• 11/2 pounds bavette steakEst. price €0.35–€0.70
• 1/2 large bunch parsley, thick stems removed (about 11/2 ounces)Est. price €0.60–€1.00
• 1/2 large bunch cilantro, thick stems removed (about 11/2 ounces)Est. price €0.60–€1.00

Steps

1. 1

   Season the steaks with 1 1/2 teaspoons of salt and a dash of fresh ground pepper. Let them rest at room temperature.

2. 2

   Begin by placing the garlic in a blender or food processor and pulsing it briefly to achieve a coarse chop. Next, tear the parsley and cilantro into 2- to 3-inch pieces and add them, including tender stems, into the blender. Pour in 1/4 cup of olive oil, followed by 2 tablespoons of vinegar and 1 teaspoon of salt. Proceed to blend until a smooth puree is formed. Taste the mixture and adjust with additional salt or vinegar according to your preference.

3. 3

   In a large skillet, heat 2 tablespoons of the remaining oil over medium-high heat until it starts to smoke. Carefully add the steaks to the hot pan and allow them to cook without moving for a minimum of 2 minutes. Monitor the browning process and adjust the heat if they are browning too quickly. Continue cooking, turning occasionally, until the steaks reach your preferred level of doneness, approximately 4 to 5 minutes per side. (For a medium-rare steak, use an instant-read thermometer to check that it registers 125°F at the thickest part.) Once cooked, transfer the steaks from the skillet to a cutting board, cover them loosely with foil, and let them rest while you prepare the onions.

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• Cultural note

  Bavette steak is a popular cut in French cuisine, known for its robust flavor and tenderness. Caramelized onions add a sweet and savory dimension to the dish, enhancing the overall taste. The herb crust made with parsley and cilantro adds freshness and depth to the flavor profile.

• Seasonal note

  This dish can be enjoyed year-round as onions, garlic, and herbs like parsley and cilantro are readily available in most seasons. However, bavette steak is commonly enjoyed during the summer months when grilling is popular.

• Health note

  Herb-crusted bavette with caramelized onions is a nutritious dish rich in protein, healthy fats, and vitamins A, C, and K. The dish is relatively low in carbohydrates and sugar, making it a good option for those watching their blood sugar levels. It is also a good source of zinc, important for immune function.