Name: Peppino's Pizzeria & Sports Grille | Jenisons Sirloin Bavette Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb USDA Choice sirloin bavette (flap steak); 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 0.5 tsp Garlic powder; 1 tbs Neutral oil with high smoke point (canola, grapeseed, or vegetable); 1 tbs Unsalted butter; 2 each Fresh thyme sprigs; 2 each Cloves garlic (crushed); 1 cup Beef demi-glace (store-bought or homemade); 2 tbs Unsalted butter (cold, cubed); 0.5 tsp Black truffle oil; 1 each Shallot (finely minced); 0.25 cup Red wine; 0.25 tsp Freshly ground black pepper; 0.25 tsp Salt; 0.5 cup Microgreens (mixed); 0.25 tsp Flaky sea salt; 0.25 each Lemon (optional, for brightness)

Method

Steak

Bring to temperature & season

Remove the sirloin bavette from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Evenly season both sides with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press seasoning into the meat.

Sear

Heat a large heavy skillet (cast-iron recommended) over high heat until smoking hot. Add 1 tbsp neutral oil and swirl to coat. Place the bavette in the skillet and do not move for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium-high. Add 1 tbsp unsalted butter, 2 thyme sprigs, and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) for about 1–2 minutes. Cook until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare (about 1–2 additional minutes depending on thickness).

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice

Against the grain, slice the bavette into 1/4-inch to 1/2-inch thick slices. Cutting against the grain shortens muscle fibers and yields a more tender bite.

Truffle Demi-Glace

Sauté shallot & deglaze

While the steak rests, wipe out the skillet of excess fat leaving fond (brown bits). Add the finely minced shallot and place over medium heat. Sauté until softened and translucent, about 1–2 minutes. Add 1/4 cup red wine to deglaze, scraping the fond with a wooden spoon. Reduce the wine by half (about 1–2 minutes).

Finish the sauce

Add 1 cup beef demi-glace to the skillet and bring to a gentle simmer. Cook until slightly thickened, about 2–3 minutes. Remove from heat and whisk in 2 tbsp cold cubed unsalted butter until glossy and slightly thickened. Whisk in 1/2 tsp black truffle oil, then season with 1/4 tsp black pepper and 1/4 tsp salt to taste. Keep warm.

Garnish & Plating

Arrange sliced bavette on a warm plate, fanning the slices slightly. Spoon the truffle demi-glace over the center of the slices or serve alongside in a small pool so each bite can be sauced. Sprinkle microgreens (1/2 cup) over the top for freshness and texture. Finish with a light pinch of flaky sea salt and, if desired, a small squeeze of lemon (about 1/4 lemon) over the greens to brighten the dish.

Serve immediately while steak and sauce are warm. Estimated presentation serves 2 as an entrée or 1 as a large portion.