Bavette Steak with Burrata, Arugula and Charred Pea Salad

This steak dinner is anything but ordinary. Tender bavette steak is seared to perfection and drizzled with a sweet-tangy sauce made with peach jam and Dijon mustard. Alongside, a vibrant salad of arugula and charred peas gets a creamy finish from burrata cheese and a crunchy topping of lemony toasted panko.

It’s a restaurant-quality meal you can make at home in under an hour. The combination of rich burrata, peppery arugula and bright lemon zest elevates every bite. Perfect for a special date night or when you want to impress without the fuss.

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Ingredients

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice half the shallot (use all for 4 servings). Peel and mince garlic. Zest the lemon, then quarter it.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add the peas and cook until lightly charred, stirring occasionally, 1-2 minutes. Transfer to a plate and wipe out the pan.
3. Pat the steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the steak and cook to desired doneness, 3-7 minutes per side. Transfer to a cutting board and let rest for at least 3 minutes. Wipe out the pan.
4. While the steak cooks, heat a drizzle of olive oil in a small pan over medium heat. Add the panko and half the garlic; cook, stirring, until the panko is golden, 3-5 minutes. Remove from heat, stir in lemon zest to taste and season with salt and pepper. Transfer to a plate.
5. Heat a drizzle of olive oil in the pan used for the steak over medium heat. Add the remaining garlic and chili flakes to taste; cook, stirring occasionally, until fragrant, 1-2 minutes. Add the peach jam, rice wine vinegar, half the Dijon mustard and ¼ cup water. Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Remove from heat and stir in the crème fraîche and a squeeze of lemon juice. Season with salt and pepper.
6. In a large bowl, whisk together the remaining Dijon mustard, 1 tablespoon olive oil (2 tablespoons for 4 servings), a squeeze of lemon juice and a pinch of salt and pepper. Add the arugula and the charred shallot-pea mixture; toss to coat. Taste and adjust seasoning.
7. Thinly slice the steak against the grain. Halve the burrata into rounds and season the cut sides with salt and pepper. Divide the salad between plates and arrange the steak alongside. Top the salad with the burrata and sprinkle with as much lemony panko as you like. Drizzle the steak sauce over the steak. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak are great substitutes for bavette. Adjust cooking time as needed.

What can I substitute for burrata?

Fresh mozzarella or even a dollop of ricotta can work, but the creamy texture of burrata is ideal.

Can I make this recipe dairy-free?

You can omit the burrata and crème fraîche or use dairy-free alternatives. The flavor will change, but it will still be delicious.