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Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette

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.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 14 minutes
4
easy
lunchsalad
bistro lunchheirloom tomatoessteak saladcalifornia french+1

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Timeline

24 minutes
0m10m20m24m
Season Steak
4m
Assemble Salad Base
6m
Sear Steak
7m
Rest Steak
5m
Make Warm Vinaigrette
4m
Slice Steak & Serve
3m

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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette take to make?

Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette takes about 24 minutes total. That includes 10 minutes of prep and 14 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette?

The main ingredients are: bavette steak (or hanger steak), mixed heirloom tomatoes, ripe avocado, wild arugula, shallot, Dijon mustard, red wine vinegar, unsalted butter, extra-virgin olive oil, fresh tarragon, fresh basil leaves, flaky sea salt and black pepper, kosher salt, freshly cracked black pepper.

What type of meal is Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette?

Seared Bavette Steak & Heirloom Tomato Salade with Avocado & Warm Shallot Vinaigrette is categorized as: lunch, salad.