Bavette Steak with Truffle Aioli, Balsamic Ketchup and Crispy Frites

Transport your taste buds to a Parisian bistro with this elegant yet approachable steak frites recipe. Succulent bavette steak is seared to perfection and served alongside golden, crispy frites. The meal is elevated with two irresistible dipping sauces: a decadent truffle aioli and a tangy balsamic ketchup. A bright mixed green salad studded with dried cherries and walnuts adds a refreshing contrast.

This dish is perfect for a special dinner at home, combining premium ingredients and bold flavors. Whether you’re celebrating a milestone or simply craving a gourmet meal, this steak frites recipe delivers restaurant-quality results. Bon appétit!

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 unit KetchupView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Cut the russet potatoes into thin fries (about 1/4-inch thick). Toss with 4 tablespoons cooking oil, salt and pepper. Spread in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the fries bake, pat the bavette steak dry with paper towels. Season generously with salt and pepper on both sides.
3. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare or to your desired doneness. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
4. In a small bowl, combine the mayonnaise, truffle seasoning and garlic powder. Stir well to make the truffle aioli.
5. In another small bowl, mix the ketchup with the balsamic glaze to create the balsamic ketchup.
6. For the salad: In a large bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, sugar and a pinch of salt and pepper. Add the mixed greens, dried cherries, walnuts and Parmesan cheese. Toss to coat.
7. Slice the rested steak against the grain into thin strips. Serve alongside the crispy fries, truffle aioli, balsamic ketchup and mixed green salad.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin are good substitutes for bavette. Adjust cooking time as needed.

How do I make the fries without an oven?

You can deep-fry the potatoes in oil at 350°F until golden, about 4-5 minutes. Drain on paper towels and season.

Can I prepare the sauces ahead of time?

Absolutely! Both the truffle aioli and balsamic ketchup can be made up to 2 days in advance and stored in the refrigerator.