Until I started buying the Pierdmontese beef I'd never heard of a Bavette Steak. Somehow I've managed to develop a great rapport with one of the sales managers there and he highly recommended this cut. It is a great value but still extraordinarily tender and unbelievably flavorful. This is the first one I've ever cooked but wanted to try something a bit different for our 4th of July dinner.
Steak brushed with Tuscan spice infused olive oil and sprinkled with Italian seasonings
Into a vac seal bag to marinate overnight
Next day I cut up some tomatoes and onions. More to follow....These were also lightly tossed with the same olive oil and seasonings
Steak opened up and ready for the grill
Veggies into the grilling wok
Steak and veggies onto the Santa Maria
Steak flipped. Looking good so far....
Made an Italian style salad for a side dish. Celery, tomatoes, cucumbers, green onions, and Gorgonzola cheese
Add some fresh baby spinach and arugula to the veggies on the grill
Let the spinach and arugula cook down a little bit then top the steak with veggies
Smother steak with shredded Mozzarella and shaved Belafoglia Parmesan
Steak done and taken inside to rest for a few minutes. Some of the veggies fell off when removing from the grill so it looks a bit mishappen
Money shot. Cooked some egg noodles tossed with butter and grated Parmesean, added some of the salad, and dressed with homemade balsamic vinaigrette. I got a bit heavy handed with the dressing and couldn't get it to stop running down into everything else :-) Sorry for the messy picture.
Well...first time I've ever cooked anything of this nature and first time with a Bavette steak, it was fantastic. The flavors really infused into the meat with the overnight marinating and the quality of the steak was exceptional. Tracy has mandated that we will have this cut (along with a few others) in the freezer at all times. It was a really, really good meal. Based on her commentary a few minutes ago as she was headed out the door for church, we will be having this again for dinner this evening. IMHO, that's not a bad problem to have
Time to go cook Sunday breakfast,
Robert
Steak brushed with Tuscan spice infused olive oil and sprinkled with Italian seasonings
Into a vac seal bag to marinate overnight
Next day I cut up some tomatoes and onions. More to follow....These were also lightly tossed with the same olive oil and seasonings
Steak opened up and ready for the grill
Veggies into the grilling wok
Steak and veggies onto the Santa Maria
Steak flipped. Looking good so far....
Made an Italian style salad for a side dish. Celery, tomatoes, cucumbers, green onions, and Gorgonzola cheese
Add some fresh baby spinach and arugula to the veggies on the grill
Let the spinach and arugula cook down a little bit then top the steak with veggies
Smother steak with shredded Mozzarella and shaved Belafoglia Parmesan
Steak done and taken inside to rest for a few minutes. Some of the veggies fell off when removing from the grill so it looks a bit mishappen
Money shot. Cooked some egg noodles tossed with butter and grated Parmesean, added some of the salad, and dressed with homemade balsamic vinaigrette. I got a bit heavy handed with the dressing and couldn't get it to stop running down into everything else :-) Sorry for the messy picture.
Well...first time I've ever cooked anything of this nature and first time with a Bavette steak, it was fantastic. The flavors really infused into the meat with the overnight marinating and the quality of the steak was exceptional. Tracy has mandated that we will have this cut (along with a few others) in the freezer at all times. It was a really, really good meal. Based on her commentary a few minutes ago as she was headed out the door for church, we will be having this again for dinner this evening. IMHO, that's not a bad problem to have
Time to go cook Sunday breakfast,
Robert
