Seared Bavette Steak With Caramelized Cipolline Onions And Radicchio In Red Wine Vinaigrette Food

MARINATED BAVETTE STEAK

Steps:

• For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
• Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

PAN-FRIED BAVETTE STEAK WITH RED ONIONS AND CHIMICHURRI SAUCE

Steps:

• Sprinkle 1 1/2 teaspoons salt and a few grinds of pepper over the steaks and set aside to come to room temperature.
• Meanwhile, put the garlic in a blender or food processor and pulse just to chop coarsely. Tear the parsley and cilantro into 2- to 3-inch lengths and add to the blender (tender stems and all), along with 1/4 cup of the olive oil, 2 tablespoons of the vinegar, and 1 teaspoon salt. Puree until smooth. Taste and add more salt or vinegar as needed.
• Heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat. When the pan is smoking hot, add the steaks and cook undisturbed for at least 2 minutes. Check the browning and lower the heat if they seem to be browning too quickly. Cook, flipping occasionally, until the steaks reach the desired doneness, 4 to 5 minutes per side. (For medium-rare, an instant-read thermometer will read 125°F at the thickest part of the steak.) Remove the steaks from the skillet, place on a cutting board, and cover loosely with foil. Let rest while you cook the onions.
• Add the remaining 1 tablespoon oil to the pan, along with the onion and a generous pinch of salt. Cook, stirring occasionally, until the onions have softened somewhat and are golden brown on the edges, 3 minutes. Add the remaining 2 tablespoons vinegar and cook, stirring, until the vinegar has evaporated and the onions are soft, 1 minute longer. Remove from the heat.
• Slice the steaks across the grain into 1/2-inch-thick strips, top with the sautéed onions, and serve the sauce alongside.