🥩 This Week's Specials: Bavette Steak, K-Bobs & More

Ingredients:
1.5-2 pounds bavette steak (flap steak)
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon smoked paprika
1 sprig rosemary or thyme, optional
2 tablespoons butter
Fresh herbs, for garnish

DIRECTIONS:
Whisk together olive oil, garlic, balsamic vinegar, soy sauce, Dijon mustard, pepper and smoked paprika to create the marinade.

Pat the steak dry before marinating. Coat the bavette steak evenly in the marinade, cover, and refrigerate for 30 minutes to 4 hours.

Preheat a cast iron skillet or grill to high heat (450-500°F).

Pat the steak dry and season with salt. Sear the steak for 4-5 minutes on the first side, then flip and cook 3-4 minutes more.

Add butter and herbs (rosemary or thyme); baste the steak for the final minute. Transfer to a cutting board and rest for 8-10 minutes under foil.

Slice thinly against the grain at a 45° angle. Garnish with herbs (optional) and serve immediately.