Seared Bavette Steak & Heirloom Tomato Salade
My dear friends, let me tell you about a little revelation that happened in my kitchen last week. I was craving the comforting, meaty embrace of a Parisian bistro steak, but the California sun was blazing outside, demanding something fresh and alive. That is how this Seared Bavette Steak and Heirloom Tomato Salade was born! I remember my old chef mentor in Paris practically weeping into his copper pans when I first swapped heavy cream for citrus, but darling, rules are meant to be broken. Bavette is such an underappreciated cut—it is beefy, tender, and practically begs for a quick, sizzling sear. What makes this recipe so very special to me is the way the warm pan-juice and shallot vinaigrette melts the edges of the creamy avocado and sweet heirloom tomatoes, creating a dressing you will want to mop up with a crusty baguette. Here is my little tip: do not rush your shallots, let them turn golden and sweet, and please, buy your tomatoes from that farmer at the market whose hands still smell of earth. Bon appétit!
Featured Recipe
Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette
A vibrant Parisian bistro classic given a sun-drenched California twist. Tender, quick-seared bavette steak is sliced thin and layered over juicy heirloom tomatoes, ripe avocado, and wild arugula, all brought together with a warm pan-juice and shallot vinaigrette.
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Timeline
Ingredients
- 1.25 lbs bavette steak (or hanger steak)(brought to room temperature)
- 1.5 lbs mixed heirloom tomatoes(sliced thick, room temperature)
- 1 ripe avocado(sliced)
- 4 cups wild arugula(washed and dried)
- 1 large shallot(finely minced)
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar(or aged sherry vinegar)
- 2 tbsp unsalted butter(good quality French butter)
- 3 tbsp extra-virgin olive oil(divided)
- 1 tbsp fresh tarragon(roughly chopped)
- 0.25 cup fresh basil leaves(torn)
- 1 pinch flaky sea salt and black pepper(to taste)
- 1 pinch kosher salt(Mentioned in Step 1 but not in ingredient list.)
- 1 pinch freshly cracked black pepper(Mentioned in Step 1 but not in ingredient list.)
Instructions
- 1
Pat 1.25 lbs bavette steak completely dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
4 min
Tip: Getting the steak bone-dry is the absolute key to achieving that deep bistro-style crust.
- 2
Thickly slice 1.5 lbs mixed heirloom tomatoes and lay them across a large serving platter. Tuck 4 cups wild arugula around the tomatoes, and arrange 1 ripe avocado slices on top. Season the tomatoes with a sprinkle of flaky sea salt.
6 min
Tip: Never chill your heirloom tomatoes! Cold kills their glorious summer flavor.
- 3
Heat 1 tbsp extra-virgin olive oil in a heavy cast-iron skillet over high heat until just smoking. Sear 1.25 lbs bavette steak for 3 to 4 minutes per side for medium-rare.
7 min
Tip: Don't move the steak around while searing—let the pan do its magic for that dark, flavorful crust.
- 4
Transfer the steak to a cutting board to rest for 5 minutes before slicing.
5 min
Tip: Resting allows the juices to redistribute so they stay in the meat, not on the board.
- 5
Lower the skillet heat to medium-low. Melt 2 tbsp unsalted butter into the hot pan juices, then sauté 1 large shallot for 1 to 2 minutes until translucent. Remove from heat and whisk in 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, remaining 2 tbsp extra-virgin olive oil, and any accumulated steak juices from the cutting board.
4 min
Tip: Whisk vigorously off the heat to emulsify the pan juices and butter into a silky warm dressing.
- 6
Thinly slice the steak against the grain. Layer the warm steak over the tomatoes and avocado, spoon the warm shallot vinaigrette over the top, and finish with 1 tbsp fresh tarragon and 0.25 cup fresh basil leaves.
3 min
Tip: Always slice against the grain for maximum tenderness.
Chef's Notes
Bavette (or flap steak) is my absolute favorite bistro cut—it has incredible beefy flavor and cooks in a flash. Pair this sunny lunch with a crisp glass of chilled chilled Gamay or a skin-contact natural white wine.
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.