‘french Onion Steak’* Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Preheat your oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss them with 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast for 25-30 minutes or until golden and crispy.

2. 2

   Caramelize the Onions

   While the potatoes are roasting, slice the onions thinly. In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the onions and a pinch of salt, cooking slowly for about 20-25 minutes until they are caramelized and golden brown. Stir in the fresh thyme during the last few minutes of cooking.

3. 3

   Prepare the Bavette Steak

   Season the bavette steak with salt and black pepper on both sides. In the same skillet used for the onions, add another tablespoon of olive oil and heat over medium-high heat. Cook the steak for about 4-6 minutes on each side for medium-rare, depending on thickness. Remove from heat and let it rest for 5 minutes.

4. 4

   Assemble the Pinwheel

   Once rested, slice the bavette steak against the grain into thin strips. Lay out the strips, and top with the caramelized onions and grated Gruyere cheese. Roll the steak strips tightly to form a pinwheel.

5. 5

   Serve

   Place a bed of arugula on a serving plate, slice the steak pinwheel into rounds, and arrange them on top. Serve with roasted fingerling potatoes on the side.