Bavette Aaa Recipe

Inspired by Chez Temporel

Time1h 30m

Serves4

Aligot, légumes de saisons et chimichurri

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bavette

2.2 lb (1 kg) Bavette steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Aligot

1 3/4 lb (800 g) Potatoes

7/8 cup (200 ml) Heavy cream

2 cloves Garlic

7.05 oz (200 g) Gruyère cheese

Seasonal Vegetables

7.05 oz (200 g) Carrots

7.05 oz (200 g) Zucchini

1 piece Bell pepper

Chimichurri

1 bunch Fresh parsley

2 cloves Garlic

3 tbs red wine vinegar

0.42 cup (100 ml) olive oil

1 tsp Red chili flakes

Method

Preparation of the Bavette

Marinate the Bavette

Rub the bavette steak with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

Grill the Bavette

Preheat the grill to high heat. Grill the bavette for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest before slicing.

Preparation of Aligot

Prepare the potatoes

Peel and cube the potatoes. Boil them in salted water until tender, about 15-20 minutes.

Make the Aligot

Drain the potatoes and mash them. Mix in heavy cream, minced garlic, and grated Gruyère cheese until smooth and stretchy.

Preparation of Seasonal Vegetables

Sauté the vegetables

Chop the carrots, zucchini, and bell pepper. Sauté them in olive oil over medium heat until tender, about 10 minutes.

Preparation of Chimichurri

Make the chimichurri

Finely chop the parsley and garlic. In a bowl, mix the parsley, garlic, red wine vinegar, olive oil, and red chili flakes. Stir well to combine.