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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!

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 15 minutes
4
medium
lunchsalad
bistro classiccalifornia frenchpan-roaststeak+1

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Timeline

29 minutes
0m10m20m29m
Boil Potatoes
12m
Make Herb Vinaigrette
5m
Season Steak
Pan-Roast Steak
8m
Dress Warm Potatoes
Rest the Steak
5m
Finish Salade
Slice and Serve
3m

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. 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. 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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Pan-Roasted Bavette with Warm Fingerling & Avocado Salade take to make?

Pan-Roasted Bavette with Warm Fingerling & Avocado Salade takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Pan-Roasted Bavette with Warm Fingerling & Avocado Salade?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Pan-Roasted Bavette with Warm Fingerling & Avocado Salade?

The main ingredients are: bavette steak, fingerling potatoes, avocado, French breakfast radishes, shallots, Meyer lemon, mixed soft herbs, extra-virgin olive oil, Dijon mustard, grass-fed unsalted butter, flaky sea salt, cracked black pepper.

What type of meal is Pan-Roasted Bavette with Warm Fingerling & Avocado Salade?

Pan-Roasted Bavette with Warm Fingerling & Avocado Salade is categorized as: lunch, salad.