Pan-Roasted Bavette with Warm Fingerling & Avocado Salade
When I lived in Paris, my daily ritual was a classic steak frites at the corner bistro, washed down with whatever natural red the patron generously poured. It was heaven, but admittedly a heavy one. Here in California, the relentless sunshine demands something a little brighter! For my Pan-Roasted Bavette with Warm Fingerling & Avocado Salade, I keep the aggressive, hard pan-roast of a beautiful cut of beef—basting it with plenty of cultured butter, naturally, because I am not a monster—but I swap those heavy frites for a vibrant, warm potato salad. I toss tender fingerlings with creamy California avocados, wildly crunchy breakfast radishes grown by my favorite farmer down in Ojai, and a sharp Meyer lemon vinaigrette. It completely reimagines that classic French lunch into something energizing. You will not even need a post-meal espresso to stay awake! To make it your own, simply use whatever crunchy veg you find at the market; shaved fennel or sugar snap peas work beautifully in place of radishes. Just promise me you will get your cast iron ripping hot for that bavette, let the meat rest properly, and pour yourself a slightly chilled Gamay while you cook. Santé!
Featured Recipe
Pan-Roasted Bavette with Warm Fingerling & Avocado Salade
In Paris, I lived on steak frites at lunch, washed down with whatever red the patron poured. Here in California, the sun demands something a little brighter, so we're keeping the quick, hard pan-roast of a beautiful bavette but swapping heavy frites for a warm fingerling potato salad. Folded with creamy avocado, crunchy radishes, and a sharp Meyer lemon vinaigrette, it is the bistro lunch of my dreams—no post-meal espresso needed to stay awake!
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Timeline
Ingredients
- 1.5 lbs bavette steak(Skirt or flank steak works beautifully too)
- 1 lb fingerling potatoes(Halved lengthwise)
- 1 large avocado(Slightly firm but ripe, cubed)
- 1 bunch French breakfast radishes(Trimmed and halved)
- 2 large shallots(Thinly sliced)
- 1 Meyer lemon(Zested and juiced)
- 1 cup mixed soft herbs(Parsley, tarragon, and chives, roughly chopped)
- 1/3 cup extra-virgin olive oil(Plus a splash for the pan)
- 2 tbsp Dijon mustard(Don't skimp, this is the backbone)
- 1 tbsp grass-fed unsalted butter(For the finishing baste)
- 1 tsp flaky sea salt(Plus more for boiling potatoes)
- 1 tsp cracked black pepper
Instructions
- 1
Bring a medium pot of generously salted water to a boil. Add the 1 lb fingerling potatoes and cook until just tender when pierced with a knife, about 10-12 minutes.
12 min
Tip: The water should taste like the sea—this is your only chance to season the inside of the potato!
- 2
While the potatoes bubble away, make the vinaigrette. In a mixing bowl large enough to hold the potatoes later, whisk together the 1/3 cup extra-virgin olive oil, 1 Meyer lemon, 2 tbsp Dijon mustard, 1 cup mixed soft herbs, and 2 large shallots.
5 min
Tip: Letting the shallots sit in the lemon juice and mustard takes away their raw bite and lightly pickles them.
- 3
Pat the 1.5 lbs bavette steak completely dry with paper towels. Season it aggressively on both sides with the 1 tsp flaky sea salt and 1 tsp cracked black pepper.
2 min
Tip: Moisture is the enemy of a good sear. Dry meat equals a glorious crust.
- 4
Heat a heavy cast-iron skillet over medium-high heat until it lightly smokes. Add a tiny splash of olive oil, then lay in the 1.5 lbs seasoned bavette steak. Pan-roast hard for 3-4 minutes undisturbed, then flip and cook for another 3-4 minutes for medium-rare.
8 min
Tip: Bavette has a loose grain, so it loves a fast, hot cook. Don't push it past medium, or it gets chewy.
- 5
Drain the 1 lb fingerling potatoes and immediately toss them into the bowl with the vinaigrette while they are still steaming hot.
2 min
Tip: Hot potatoes absorb dressing like a sponge, soaking all that bright Meyer lemon flavor right into their centers.
- 6
Remove the skillet from the heat. Toss the 1 tbsp grass-fed unsalted butter into the pan, swirling it as it foams, and spoon it over the steak once or twice. Transfer the steak to a cutting board to rest.
5 min
Tip: Resting is mandatory! Let it sit for at least 5 minutes so the juices redistribute.
- 7
While the steak rests, gently fold the 1 large avocado and 1 bunch French breakfast radishes into the warm potato salad. Taste and adjust seasoning if needed.
2 min
Tip: Be gentle here—we want lovely cubes of avocado, not guacamole.
- 8
Slice the rested bavette thinly against the grain. Serve the steak alongside the warm potato and avocado salade, pouring any resting juices from the cutting board right over the top of the meat.
3 min
Tip: Slicing against the grain is crucial for bavette to ensure it melts in your mouth.
Chef's Notes
I picked up these gorgeous French breakfast radishes from Luc at the Wednesday farmers' market—he grows them in sandy soil, which gives them the most incredible spicy crunch. To drink? Pour a lightly chilled natural Gamay or a dry Rosé. It cuts beautifully through the rich bavette and echoes the bright Meyer lemon.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.