Bavette Flap Steak With Beurre Rouge Roasted Potatoes Recipe

Ingredients for Bavette Flap Steak With Beurre Rouge Roasted Potatoes

• Yukon Gold Potatoes
• 2 tbsp olive oil
• Salt And Pepper
• Rosemary
• Red Wine
• Low Sodium Beef Broth
• Shallot
• 1 bay leaf
• 1 lb Bavette (flap) steak
• Unsalted Butter

How to Make Bavette Flap Steak With Beurre Rouge Roasted Potatoes

1. Preheat oven to 425°F (220°C).
2. Wash and cut 1.5 lbs potatoes into 1-inch pieces.
3. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large baking sheet. Spread in a single layer, cut-side down.
4. Add 2 sprigs fresh rosemary (or thyme) to the baking sheet.
5. Roast for 15 minutes without stirring, until edges are crisp and golden brown.
6. Pierce potatoes with a knife; if not tender, roast for another 10-15 minutes.
7. Remove rosemary sprigs (reserve for garnish, if desired).
8. Meanwhile, in a small saucepan, combine 1/2 cup dry red wine, 1/4 cup beef broth, 1/2 cup finely chopped shallots, and 1 bay leaf.
9. Bring to a boil, then reduce heat to medium-low and simmer until reduced to 1/2 cup (approximately 25-30 minutes).
10. Discard the bay leaf and set aside.
11. Season both sides of a 1-lb Bavette steak generously with salt and pepper.
12. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
13. Sear the steak for 1 1/2-2 minutes per side, until browned.
14. Transfer steak to a baking sheet and roast in the preheated oven for 10-12 minutes for medium-rare (adjust time for desired doneness).
15. Remove from oven, tent with foil, and let rest for 10 minutes.
16. If the wine reduction has cooled, gently reheat.
17. Remove from heat and whisk in 4 tbsp cold unsalted butter, one tablespoon at a time, until melted and sauce thickens. Reheat gently if needed.
18. Season the sauce with salt and pepper to taste.
19. Slice the rested steak thinly against the grain.
20. Serve the steak with the Beurre Rouge sauce and roasted potatoes. Garnish with reserved rosemary, if desired.