Bavette Steak with Burst Tomato Sauce and Creamy Parmesan Risotto

This dish takes steak night to a whole new level. Tender bavette steak is topped with a luscious burst tomato sauce made from caramelized grape tomatoes that create their own silky, savory sauce. It’s a simple yet impressive technique that delivers big flavor.

Serve the steak and sauce over a creamy Parmesan risotto, which soaks up every last drop. The combination of rich, savory steak and velvety risotto makes this a meal worth savoring. Perfect for a special dinner at home.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a pot of water to a boil. Add the chicken stock concentrates and stir to dissolve. Reduce heat to low and keep warm.
2. Finely chop the shallot and mince the garlic. Grate the Parmesan cheese if not pre-grated.
3. Heat a drizzle of oil in a large pan over medium heat. Season the bavette steak with salt and pepper. Cook steak to desired doneness, about 4-5 minutes per side for medium-rare. Remove steak and let rest.
4. In the same pan, add a little more oil if needed. Add the shallot and cook until softened, about 2 minutes. Add the garlic and cook 30 seconds.
5. Add the Arborio rice and stir to coat, cooking 1 minute. Begin adding the warm stock, one ladleful at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue until rice is creamy and tender, about 20 minutes.
6. While risotto cooks, in a separate small pan, heat a drizzle of oil over medium-high heat. Add grape tomatoes and cook, stirring occasionally, until they burst and release their juices, about 5-7 minutes. Stir in balsamic vinegar and cook 1 minute more. Season with salt and pepper.
7. When risotto is done, stir in the crème fraîche and half the Parmesan cheese. Season to taste.
8. Slice the rested steak against the grain. Serve the risotto on plates, top with sliced steak and spoon the burst tomato sauce over the steak. Sprinkle remaining Parmesan on top.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak or sirloin, but adjust cooking time accordingly.

What can I substitute for crème fraîche?

You can use sour cream or heavy cream mixed with a little lemon juice.

Can I make this dairy-free?

You can omit the Parmesan and crème fraîche, but the risotto will be less creamy. Use dairy-free alternatives if desired.