BAVETTE STEAK CAST IRON RECIPES

More about "bavette steak cast iron recipes"

CHANGE UP STEAK NIGHT WITH BRIGHT, CITRUSY ZA'ATAR DRESSING

Change Up Steak Night With Bright, Citrusy Za'atar Dressing image

Rachael shares a cool twist on steak night, topping the meat and vegetables with a bright, citrusy za'atar dressing.

Provided by Rachael Ray

Number Of Ingredients 24

Ingredients

2 medium firm eggplant
sliced ¼-½ inch thick
Salt and pepper
Non-aerosol EVOO spray
4 large firm beefsteak tomatoes
thickly sliced
2 tablespoons fresh thyme
3 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 teaspoons EACH:
Dried cilantro or parsley
Dried dill
Ground cumin and ground coriander
Dried oregano
Granulated garlic and onion
Red chili flakes
Juice of 1 lemon
1/3 cup EVOO
Four 10- to 12-ounce bavette
flank or flat-iron steaks
Salt and coarse pepper
1 lemon
Non-aerosol cooking spray
8 cups watercress or arugula

Steps:

Heat oven to 450°F
  For the eggplant and tomatoes, arrange eggplant on parchment-lined baking sheet
Add salt and pepper and spray evenly with oil
Roast until brown, about 18 minutes, turning once
  Arrange tomatoes on another baking sheet, dress with EVOO and season with salt, pepper and thyme
   Switch on broiler and char tomatoes 5 minutes, then remove
  For the dressing, combine all ingredients in bowl with a whisk
   For the steak, rest out of refrigerator 20 to 30 minutes and season liberally with salt and pepper
  Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Halve the lemon and heat a cast-iron skillet over medium-high heat
 Cook steaks 8 to 10 minutes, turning once for medium-rare
Char lemon last 2 minutes of cooking time
   Let meat rest 5 to 10 minutes and slice
 To serve, top meat, greens, eggplant and tomatoes with juice of the charred lemon and dressing

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