Perfect for a quick night when you don’t want to forfeit flavor for healthy. This Rustic Grilled Bavette Steak Salad recipe is a stunner and one for your little black book of recipes.
Salads are one of those things that have a hard sell. Never once have I been like, “You know, babe, tonight let’s go out for salads.” And I have a feeling y’all totally understand my sentiments. But, as my tastes have grown, I do find that when I am feeling the pull for something on the healthy end of the spectrum, a salad can be really refreshing while still fueling me through the day.
Add in the word rustic and maybe some artisan bread on the side and now we are really elevating things. For this particular salad, I had a couple of nice bavette steaks that were calling to be used over some hot coals. The idea of charred romaine came to mind and I built upon it with fresh charred cherry tomatoes, dollops of mozzarella and thinly sliced radishes. Adding in the roasted fingerlings to boost the meal and this was a perfect salad for even this carnivore.
Bavette Steak is similar but not flank steak.
And they are often thinner. Bavette steak is popular in other countries like Columbia or France, where it is actually a variety of steaks. In the US it is often cut from the sirloin, for that perfect tender texture. Bavette steak is a perfect small portion in the States perfect for quick dinners like this salad, everyone’s favorite sizzling fajitas or a quick stir-fry.
Plus, it’s bavette, so it’s super fancy. Tots. Try that one on the new dinner date.
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Rustic Grilled Bavette Steak Salad
Perfect for a quick night when you don’t want to forfeit flavor for healthy. This Rustic Grilled Bavette Steak Salad recipe is a stunner and one for your little black book of recipes.
Ingredients
- 1 lbs bavette steak
- coarse salt
- paprika
- 2 heads romaine
- 6 tbsp olive oil divided
- 1 lemon cut into wedges
- 1/2 cup cherry tomatoes
- 4 oz mozzarella
- 6 radishes sliced thin
- 1/2 lbs roasted fingerling potatoes diced and roasted
- balsamic
- black lava sea salt
- freshly ground black pepper
Instructions
- Preheat the grill for indirect heat. If using coals, stack the lit coals to one side of your grill. For gas, set one burner to high and the others to low. Close the lid and allow the grill to pre-heat.
- Pat the bavette steak dry. Season liberally with coarse salt and paprika.
- Grill the steak over the cooler side of the grill for 7 to 9 minutes*, flipping once for an internal temp of 140 degrees F. Remove from heat, cover and allow to rest.
- Meanwhile, rub the romaine down with two tablespoons of the olive oil and skewer the tomatoes onto soaked kabob skewers.
- Place the romaine and tomato skewers on the cooler side of the grill and cook until lettuce is just starting to wilt and has a few char marks and the tomatoes are charred, rotating as needed. Remove from heat and place on serving plates.
- Add dollops of fresh mozzarella. Arrange the sliced radishes and roasted fingerling potatoes to the plate.
- Slice the steak against the grain and layer over each platter.
- Drizzle with the remaining oil and spritz with the lemon juice from the wedges and a splash of balsamic.
- Season with coarse sea salt, a pinch of black lava salt and freshly snipped parsley.
Notes
*If your cut is thicker than 3/4″, you may need to adjust the cook time accordingly
Nutrition
Calories: 564kcal | Carbohydrates: 14g | Protein: 30g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 246mg | Potassium: 690mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1520IU | Vitamin C: 31.2mg | Calcium: 170mg | Iron: 3.1mg
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This is a great recipe. You rarely see Bavette steaks in the store. So damn good.
This looks like a fantastic recipe. I do not think that I recall seeing these steaks in the grocery store. I will have to check around to see if I can locate them.
That steak salad looks amazing. I’d never heard of it, but my taste buds really perked up at the picture. The recipe looks pretty easy to follow so I may give this a go. Thanks for sharing the recipe.
Whenever we have steak I always save some of my piece so that I can have a steak, blue cheese, and tomato salad the next day. Your vinaigrette recipe sounds delicious. One of my current goals in life is to make more of my own salad dressings!
This looks absolutely delicious! Love the idea of adding the charred romaine lettuce, it adds so much texture and color to the dish. I’d love to try this soon.
While the recipe is fine, cooking a bavette cut to 140 will result in a medium done steak. The photos confirm this – almost no pink! 🙁 This cut in particular should be no more than medium rare, 130. My preference is 120, so that it finishes rare. Remember, the cooking process continues after it’s off the grill!