Forktionary

Bavette Flap Steak With Beurre Rouge Roasted Potatoes Recipe

Indulge in this stunning Bavette Flap Steak recipe! This flavorful cut of beef, similar to flank and skirt steak, is surprisingly affordable and packed with deliciousness. We'll sear it to perfection, then roast it to your desired doneness. The star of the show? A rich and decadent Beurre Rouge sauce – a classic French shallot, wine, and butter sauce that will elevate this dish to unforgettable levels. Perfectly crispy roasted potatoes complete this luxurious meal. Prepare for a flavor explosion that's worth every calorie!

Prep Time 20 mins
Cook Time 50 mins
Calories 761.1 kcal
Protein 109g
Rating 4.4 (5 Reviews)
Bavette Flap Steak With Beurre Rouge Roasted Potatoes 97

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bavette Flap Steak With Beurre Rouge Roasted Potatoes

  • 1 1/2 lbs. Yukon Gold potatoes
  • 3 tbsp olive oil
  • 1 tsp salt, 1/2 tsp black pepper, plus more to taste
  • 2 sprigs fresh rosemary
  • 1/2 cup dry red wine
  • 1/4 cup low-sodium beef broth
  • 1/2 cup finely chopped shallots
  • 1 bay leaf
  • 1 lb. Bavette steak
  • 4 tbsp cold unsalted butter

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bavette Flap Steak With Beurre Rouge Roasted Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

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.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

9g

Fat

92g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes European French Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef French Oven European Roast Dinner Party Stove Top Comfort Food Meat Steak Taste Mood Savory Equipment