Gratinée Beef Flank Steak with Roasted Vegetables

Name: Gratinée Beef Flank Steak with Roasted Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg beef flank steak; 2 tbsp olive oil; 2 cloves garlic (minced); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 cup Gruyère cheese (grated); 2 cups baby potatoes (halved); 1 cup carrots (sliced); 1 cup bell peppers (sliced); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground)

70 min 4 servings Medium

All Recipes

Savoury beef flank steak topped with melted cheese and served alongside perfectly roasted vegetables.

Prep

20 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

The bavette de boeuf gratinée is a deliciously comforting dish that combines the rich flavours of flank steak with the creamy goodness of melted cheese. This dish is perfect for a family dinner or a special gathering, as it brings together hearty ingredients with a touch of elegance. Roasted vegetables complement the steak beautifully, adding a burst of colour and a depth of flavour to the plate. The roasting process enhances the natural sweetness of the vegetables, making them a delightful accompaniment to the savoury steak.

Instructions

Prepare the steak

Rub the beef flank steak with olive oil, minced garlic, salt, and black pepper. Let it marinate for at least 15 minutes at room temperature.

Pro tip: For deeper flavour, marinate the steak in the refrigerator overnight.

Preheat the oven

Preheat your oven to 200°C (400°F).

Roast the vegetables

Toss the baby potatoes, carrots, and bell peppers with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Pro tip: Stir the vegetables halfway through cooking for even roasting.

Sear the steak

Heat a large oven-safe skillet over medium-high heat. Sear the steak for 3-4 minutes on each side until browned.

Pro tip: Use a cast-iron skillet for best searing results.

Gratinate the steak

Sprinkle the grated Gruyère cheese over the seared steak. Transfer the skillet to the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

Rest and serve

Remove the steak from the oven and let it rest for 5 minutes. Slice against the grain and serve with the roasted vegetables.

Pro tip: Resting the steak allows the juices to redistribute, ensuring a juicy bite.

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Tips & Tricks

Let the steak rest before slicing to retain juices.
Use a meat thermometer for perfect doneness.
Roast vegetables on a single layer for even cooking.
Choose a hearty cheese that melts well, like Gruyère.

Frequently Asked Questions

recette avec bavette de boeuf

For a classic recipe, try a simple seared bavette with shallots or this gratinée version with roasted vegetables.

How do I know when the flank steak is done?

Use a meat thermometer to check: 145°F (63°C) for medium-rare.

Can I use a different cheese?

Yes, use any cheese that melts well, such as cheddar or mozzarella.

What vegetables work best for roasting?

Potatoes, carrots, and bell peppers are ideal, but you can also use zucchini or asparagus.

How do I slice flank steak?

Slice against the grain in thin strips for tenderness.

Serving Suggestions

Serve this gratinée beef flank steak with roasted vegetables for a meal that satisfies both the taste buds and the eyes. Pair it with a rich red wine, such as a Cabernet Sauvignon, to enhance the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain the steak's tenderness and the vegetables' crispness.

Nutrition per serving

650

Calories

45g

Protein

38g

Fat

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