Seared Bavette Steak with Burrata, Arugula, and Charred Pea Salad

This steak and burrata salad is the perfect way to elevate your dinner game. Tender bavette steak is seared to perfection and drizzled with a tangy Dijon-peach sauce, while creamy burrata sits atop a bed of peppery arugula and charred peas. A sprinkle of lemony toasted panko adds the perfect crunch.

With its combination of rich flavors and textures, this dish feels special enough for a celebration but is simple enough for a weeknight. The bright Dijon dressing and sweet-tangy steak sauce tie everything together beautifully.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 ounce Arugula LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin, or ribeye. Adjust cooking time as needed.

What can I use instead of burrata?

Fresh mozzarella or a soft goat cheese would work well if burrata is unavailable.

How do I store leftovers?

Store the steak, salad, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a pan.