RECIPE:Bavette Steak with Garlic + Chili Kale

  • Prep Time: 10 mins
  • Cook time: Less than 30 mins
  • Serves 4



  • Seasoned Veal Flap Steaks


    Seasoned Veal Flap Steaks - • $0.00
  • Salted butter2 tbsp

  • Extra virgin olive oil3 tbsp

  • Garlic cloves, thinly sliced3 cloves

  • Red chili flakes¼ tsp

  • Kale, stems removed and picked2 bunches

  • Sea saltto taste

  • Black pepper, freshly groundto taste

  • Salted peanuts, crushedfor garnish

Cooking directions

  1. Over medium heat, in a large pan, heat the oil and then add the garlic and chili flakes and sauté for 2 mins or until the garlic just begins to brown.

2. Add the kale in batches and toss to coat with oil. Once all of the kale is in the pan, cover the pan with a lid and sauté for 5 mins.

3. Remove the lid, season with salt and pepper, and cook for 3 mins, or until the moisture has mostly evaporated.

4. Make sure your Bavette steak has been brought to room temp before cooking.

5. Pre-heat a cast iron skillet over medium high heat.

6. Season the meat just before you add to the pan.

7. Add some olive oil to the pan and cook over high heat turning the steak only once after a rich, golden crust has formed.

8. Reduce the heat to medium and cook for 3 – 4 minutes on each side.

9. Finish by adding a large knob of butter to the pan and baste each side.

10. Remove the steak from the pan and leave it to rest in a warm place for at least 5 minutes before slicing.

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