Gastronomixs

Bavette steak and chips

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Bavette steak and chips

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Ingredients

300

g

bavette (flap meat)

10

g

olive oil

Preparation method

  • Allow the meat to come up to room temperature.
  • Rub the meat with olive oil and grill on a water grill or broiler until medium rare.
  • Cut the meat into slices against the grain.

Serving suggestions

  • Grilled bavette with home-made chips and French mayonnaise. If you like, serve accompanied with a classic beurre Maître d'hôtel.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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