This meal combines the strong meaty flavor of bavette steaks with a smoky and nutty romesco sauce. 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.
Seared Steak with Asparagus, Mashed Potatoes, and Romesco Sauce
Ingredients
- 2 (6 oz) bavette steaks, vacuum sealed
- 8 oz asparagus, ends trimmed
- 8 oz yukon gold potatoes, cut into 1/2″ cubes
- 2 tbsp olive oil
- 3 tbsp butter
- 3 roasted red peppers (from a jar, can, or roast your own)
- 1 clove garlic, peeled
- 1/2 tsp smoked paprika
- 1/4 cup sliced almonds
- 1 tbsp sherry vinegar
Directions
1) Place vacuum-sealed steaks in a Suvie pan, cover with water and place in the bottom zone of Suvie. Enter cook settings below. Place potatoes in the Suvie starch strainer set within the Suvie pasta pot. Place pot in the Suvie Starch Cooker, ensuring pot is centered on hot plate. Set potatoes to cook for 45 minutes.
Suvie Cook Settings
Bottom Zone: Sous Vide at 125˚F for 1 hour
Top Zone: None
2) While the steak cooks, prepare the romesco sauce. Combine roasted red pepper, garlic, shallot, and sliced almonds in a food processor or blender. Pulse about 5 times until chopped. Add sherry vinegar, 1 tbsp olive oil, and smoked paprika; continue to pulse until saucy, yet chunky. Season with salt and pepper to taste; set aside.
3) Once the steak is done cooking, remove pan from Suvie, remove steaks from packaging and pat dry thoroughly. Place asparagus in a Suvie pan, drizzle with 1/2 tbsp olive oil and season with salt and pepper. Place pan in the top zone of Suvie and broil for 15 minutes.
4) Meanwhile, heat a heavy-bottom skillet over Hugh heat. Add 1 tbsp high heat oil and 1 tbsp butter. Season steak with salt and pepper, transfer to skillet and sear 1 minute per side until well browned, basting steaks with butter. Transfer steaks to a cutting board.
5) Transfer potatoes to a heat-proof bowl and mash with 2 tbsp of butter and season with salt and pepper to taste.
6) Slice the steak against the grain and divide between plates with the asparagus and potatoes. Drizzle each plate with romesco sauce just before serving.
Wine Pairing
Steak pairs beautifully with full-bodied reds. Try pairing this meal with a glass of Argentinian Malbec.
