Updated: May 10
Inspired by The Steak Book
I like purchasing my beef from local butchers, and in Richmond, we are fortunate to have an independent one, Jackie Wayne. The original recipe called for flank steak, but the folks at Jackie Wayne recommend trying Bavette instead. Bavette is a piece of meat that forms part of the short loin (or sirloin). It is thicker and more marbled than a flank steak, which produces a juicer cut— perfect for this type of recipe. If you are unable to find a Bavette at your local market, then a flank steak will work just as well. This is an easy recipe to toss in a slow cooker. The balance of spices, sauce and umami from the meat was a delight. This dish can be served alongside steamed green vegetables, carrots and your favorite potato dish. For something more innovative, I found that the sauce and combination of spices went particularly well with bulgur, a popular grain that brought a nutty flavor to the meal.
2 lb Bavette steak, cut into strips
1 onion, chopped
5 tablespoons butter
4 tablespoons all-purpose flour
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne (optional)
1 cup water
Yields: serving for 4
Prep Time: 15 minutes
Cook Time: 30-45 minutes
Mix the beef with the 4 tablespoons of flour and set aside.
In a saucepan, cook the onions with 2 tablespoons butter. When the onions are translucent, add the beef. Cook on medium heat until the beef is browned.
In another saucepan, melt the other 2 tablespoons of butter add 1 tablespoon of flour, vinegar, mustard, paprika, thyme, salt, pepper, cayenne (if using), and the water. Cook for a few minutes.
Add the sauce to the beef mixture.
Cover the pan and allow the mixture to simmer for 30-45 minutes until the beef is tender.