Bavette Steak with Cherry Balsamic Sauce, Herbed Potatoes and Roasted Brussels Sprouts

Elevate your weeknight dinner with this French-inspired bavette steak recipe. A perfectly seared steak is topped with a savory-sweet cherry balsamic pan sauce, while the sides-herbes de Provence roasted potatoes and balsamic-roasted Brussels sprouts with red onion-bring bold, tangy flavors to the plate. It’s a complete meal that feels like a trip to a Parisian bistro.

Bavette steak, also known as flap steak, is prized for its rich beefy flavor. Here, it’s paired with a quick pan sauce made from cherry jam, balsamic vinegar, beef demi-glace and dried cherries. The potatoes are tossed with herbes de Provence and roasted until golden and the Brussels sprouts and red onion are caramelized with balsamic vinegar. This dish is impressive enough for company but simple enough for a special family dinner.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Toss with 1 tsp olive oil, herbes de Provence, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Trim Brussels sprouts and halve lengthwise. Peel red onion and cut into 1-inch wedges. Toss with 2 tsp balsamic vinegar, 2 tsp olive oil, salt and pepper. Spread on another baking sheet and roast for 15-20 minutes until tender and caramelized.
3. Pat bavette steak dry with paper towels; season generously with salt and pepper. Heat 2 tsp cooking oil in a large skillet over medium-high heat until shimmering. Sear steak for 3-4 minutes per side for medium-rare (or to desired doneness). Transfer to a cutting board and let rest for 5 minutes.
4. Reduce heat to medium. Add butter to the skillet. Once melted, stir in cherry jam, beef demi-glace, remaining 3 tsp balsamic vinegar and dried cherries. Cook for 1-2 minutes, scraping up browned bits, until sauce thickens slightly. Remove from heat.
5. Slice steak against the grain into thin strips. Serve steak with roasted potatoes and Brussels sprouts mixture. Drizzle cherry balsamic sauce over steak and enjoy.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin steak work well as substitutes for bavette. Adjust cooking time as needed.

What can I substitute for beef demi-glace?

You can use 1 cup of beef broth simmered until reduced by half or a teaspoon of concentrated beef base mixed with water.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on demi-glace and balsamic vinegar to ensure no gluten additives.