Pan-Seared Bavette Steak Recipe

Prepare the Ingredients

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

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 the Peppers

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.

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.