This meal combines the strong meaty flavor of bavette steaks with a smoky and nutty romesco sauce! Along with hanger and skirt steaks, bavette has an intense meaty flavor and is a mainstay in traditional French bistro recipes. The downside of this steak is that, unless it's cooked correctly, it can be quite tough and fibrous. Fortunately, bavette steaks are a great cut to cook sous vide because the long cook time lets you maximise the tenderness while maintaining the meaty taste. We've paired the steak with a smoky and spicy romesco sauce. Originating in the Catalonia region of Spain, romesco sauce is made with roasted red peppers and nuts. The sauce is extremely versatile and can be served with a wide variety of dishes.
- 2 pieces of vacuum-packed bavette steak
- 8 oz asparagus
- 8 oz
yukongold potatoes, 1/2 inch cubes
- 2 tbsp olive oil
- 3 tbsp butter
For the romesco sauce
- 3 roasted red peppers (from a jar, can, or roast your own)
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- 1/4 cup sliced almonds
- 1 tbsp sherry vinegar
My Cook Settings:
Protein: 125˚F for 1 hour
Vegetable: 10 minutes
Starch: 30 minutes
Dice the potatoes and trim the bottom inch of the asparagus.
Load the potatoes, asparagus, and steak into the Suvie pans and begin the cook.
For the romesco sauce, finely mince the roasted red pepper, garlic, shallot, and sliced almonds. Traditionally, romesco is a blended sauce, but if you prefer a chunkier texture you can mince the ingredients.
Combine the minced ingredients with the sherry vinegar, 1 tbsp olive oil, the smoked paprika, and salt and pepper to taste.
Once the ingredients are combined let the sauce sit until the steak is cooked. Giving the romesco time to sit will allow the vinegar to mellow out the stronger flavors of the garlic and shallot.
Once the asparagus is cooked, toss with½ tbsp of olive oil and salt and pepper to taste. Return vegetable pan to Suvie for broiling.
To add a sear to the steaks, heat a skillet (preferably cast iron) over high heat. Add ½ tbsp olive oil and 1 tbsp of butter, swirl to coat. Once cooked, remove the steaks from the vacuum bags and season both sides with salt and pepper. Sear for 1-2 minutes per side and be sure to coat the steaks with the foaming butter. Move to a plate to rest.
Remove the potatoes from the pans and put in a heat-proof bowl. Mash with 2 tbsp of butter and season with salt and pepper to taste.
Slice the steak against the grain and serve with the asparagus and potatoes. Finally, top with the romesco sauce and enjoy!
Steak pairs beautifully with full-bodied reds. Try pairing this meal with a glass of Argentinian Malbec.