![]() ![]() This recipe follows what we do in the restaurants and is served with triple cooked chips and homemade ketchups. You must also make sure you add plenty of resting time. At home, you want to get your pan as hot as it will go before adding the meat, opening the windows to avoid the smoke alarm going off. In the restaurants, we use a Le Creuset cast iron plate over two large gas rings. The trick to a great steak is a smoking hot pan. After much testing, it did win over the Bavette and it’s one of the signature dishes that has helped create the identity of our restaurants. Heat a large skillet over medium-high heat. Cut the bell peppers in half and remove the core and seeds. Cut onions in half lengthwise and slice into strips. Wrap tortillas in foil and place into a 200° oven for 5-10 minutes or until heated through. However, my meat supplier, Chris Rook, persuaded me to offer flat iron instead. Add steak strips to the bowl and coat thoroughly. ![]() When we opened Minster, I was clear I wanted to have Bavette on the menu. It’s a cut that isn’t big at the moment, but I think you will see it in the supermarkets soon because it’s totally delicious. It’s full of flavour and we get ours hung for 28 days to ensure it melts in the mouth. Slice your steak against the grain and plate, pouring the sauce over.Flat iron is a fantastic cut of meat taken from the shoulder. Remove from the heat and add cold butter. Add thyme then deglaze the pan with wine, scraping up all of the tasty browned bits from the pan. Step 4Ĭook shallot and garlic over medium heat until translucent. (For most steaks this amounts to 3 minutes on one side, 2 on the other.) Step 3 Season steak with salt and pepper and sear until medium rare. Make sure the pan is totally dry, then add oil. Heat your cast iron pan over medium/high heat until water droplets dance (at the right temperature a large drop of water will skitter around, rather than immediately evaporating, or sitting there boiling). In a cast iron skillet, add a thin layer of olive oil (about 1 Tsp.), rub it into the skillet, and bring it to high heat. ![]() We used flat iron, but this recipe works wonderfully with any quick-sear steak. This savory sauce is made with ingredients any cook can find, and takes under 10 minutes to prepare. We love to let our meat shine by using simple recipes that complement the already flavorful dry aged cuts. You can't go wrong with this simple sauce! ![]()
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