Flank Steak with French Shallot Butter

Name: Flank Steak with French Shallot Butter
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg flank steak (room temperature); 2 tbsp olive oil (extra virgin); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 125 g unsalted butter (softened); 3 shallots (finely chopped); 1 tbsp fresh parsley (chopped); 1 tbsp fresh thyme (chopped); 1 tbsp lemon juice (freshly squeezed)

40 min 4 servings Medium

All Recipes

Tender flank steak paired with a rich and aromatic French shallot butter.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Flank steak, or 'bavette' as it is known in French, is a delicious cut of beef that is perfect for a quick meal. Known for its rich flavour and tender texture when cooked properly, this dish brings out the best in the meat. The addition of French shallot butter elevates the steak to a whole new level. The shallots add sweetness and depth, while the butter adds richness, making this dish a favourite for any occasion.

Instructions

Prepare the shallot butter

In a bowl, mix softened butter, chopped shallots, parsley, thyme, and lemon juice until well combined. Refrigerate until needed.

Pro tip: Prepare the butter a day in advance for more intense flavours.

Season the steak

Season the flank steak with salt and freshly ground black pepper on both sides.

Pro tip: Let the steak reach room temperature for even cooking.

Heat the skillet

Heat olive oil in a large heavy skillet over medium-high heat until shimmering.

Pro tip: Ensure the skillet is hot enough to sear the steak properly.

Sear the steak

Place the steak in the skillet and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Use an instant-read thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.

Pro tip: Avoid moving the steak around to achieve a good sear.

Rest the steak

Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.

Pro tip: Resting allows the juices to redistribute throughout the meat.

Slice and serve

Slice the steak against the grain and top with slices of the prepared shallot butter. Serve immediately.

Pro tip: Slicing against the grain ensures tenderness.

💡

Tips & Tricks

Use a heavy skillet to achieve a good sear on the steak.
Let the steak rest before slicing to retain juices.
Prepare the shallot butter in advance for convenience.
Use fresh herbs for the best flavour in the butter.

Frequently Asked Questions

Comment cuire la bavette de bœuf à la poêle?

Sear the flank steak in a hot skillet with olive oil for 4-5 minutes per side for medium-rare.

Quelle température pour une cuisson saignante?

For rare, aim for an internal temperature of about 125°F (52°C).

Comment savoir si la bavette est cuite?

Use a meat thermometer; 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Peut-on utiliser des échalotes séchées?

Fresh shallots are recommended for the best flavour, but dried can be used in a pinch.

Peut-on préparer le beurre à l'avance?

Yes, you can prepare the shallot butter a day ahead and refrigerate it.

Serving Suggestions

This flank steak with French shallot butter is best served with a side of roasted potatoes or a fresh green salad. For a special touch, pair it with a glass of red wine, such as a Cabernet Sauvignon or a Merlot. To store leftovers, refrigerate the steak in an airtight container for up to 3 days. Reheat gently to avoid overcooking.

Nutrition per serving

480

Calories

50g

Protein

30g

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