Moroccan-spiced pepper sauce, caramelized carrot purée.

Peel and roughly chop 4 large carrots. Dice 1 small onion and mince 2 cloves of garlic.

Prepare the Ingredients

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the chopped carrots, onion, and garlic. Cook for 10–15 minutes, stirring occasionally, until the carrots are softened and lightly caramelized.

Add 1 cup vegetable broth to the pan. Bring to a simmer and cook for an additional 10 minutes or until the carrots are very tender and the liquid has reduced slightly.

Transfer everything to a blender or use an immersion blender to purée the mixture until smooth. Add salt and pepper to taste, and a tablespoon of butter for richness, if desired. Set aside and keep warm.

Roast 2 red bell peppers over an open flame or in the oven at 450°F (230°C) until skin is blistered and blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds and stems.

Roast the Peppers

In a blender, add roasted red bell peppers, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cinnamon, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt to taste. Blend until smooth.

Transfer to a small saucepan and heat gently on low heat until warmed through.

Take 2 Bavette steaks (about 6-8 oz each) out of the fridge and let them come to room temperature for about 20–30 minutes.

Season both sides of the steak generously with salt and freshly ground black pepper.

Heat a heavy skillet or cast iron pan over high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan.

Sear the steaks for 3–4 minutes per side for medium-rare, or until your desired doneness. Flip only once. Add a tablespoon of butter to the pan during the last minute and baste the steak with the melted butter.

Remove steaks from the pan and let rest for 5 minutes before slicing against the grain.

Spoon a generous amount of the carrot purée onto the center of each plate and spread in a swoosh with the back of a spoon.

Slice the Bavette steak and place it on top of or next to the carrot purée.

Drizzle the Moroccan-spiced pepper sauce over the steak or around the plate for presentation.

Garnish with chopped herbs like parsley or cilantro if desired. Serve immediately.

Salt

Black pepper

Olive oil

Bavette steak

Garlic cloves, minced

Fresh thyme sprigs

Butter

Red bell pepper, roasted and peeled

Smoked paprika

Ground cumin

Ground coriander

Harissa paste

Tomato paste

Lemon juice

Water or vegetable stock

Carrots, peeled and chopped

Onion, thinly sliced

Vegetable stock

Heavy cream

Pan-Seared Bavette Steak

Make Pan-Seared Bavette Steak Recipe in just 45m. Moroccan-spiced pepper sauce, caramelized carrot purée.

Pan-seared Bavette Steak Recipe

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