Restaurants›SoBo Cafe›Dry Rub Bavette Steak Recipe

Dry Rub Bavette Steak Recipe

Inspired by SoBo Cafe
Time1h
Serves2

8 oz bavette topped with chimichurri sauce, creamed spinach, roasted fingerling potatoes

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Ingredients

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Steak

Chimichurri Sauce

Creamed Spinach

Roasted Fingerling Potatoes

Method

Preparation

1

Prepare the Chimichurri Sauce

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

2

Prepare the Creamed Spinach

In a large pan, melt butter over medium heat. Add the chopped spinach and cook until wilted. Stir in heavy cream and grated Parmesan cheese. Season with salt and pepper, and cook until thickened.

3

Prepare the Roasted Fingerling Potatoes

Preheat the oven to 400°F (200°C). In a bowl, toss halved fingerling potatoes with olive oil, salt, pepper, and chopped rosemary. Spread on a baking sheet and roast for 25-30 minutes until golden.

Cooking the Steak

4

Cook the Bavette Steak

Rub the bavette steak with olive oil and dry rub seasoning. Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Serving

5

Plate the Dish

Slice the bavette steak against the grain. Serve topped with chimichurri sauce, alongside creamed spinach and roasted fingerling potatoes.