Grilled Bavette Steaks with Caramelized Shallots
What I love about this bavette steak recipe is how drop-dead simple it is. The shallots are made ahead of time on the stove so you’re standing facing the grill for all of 5 minutes while grilling the skirt steaks. The steaks have a pure beef flavor—nothing more than beef, salt, and pepper.
Ingredients
For the caramelized shallots
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 7 shallots, cut into 1/4-inch (6-mm) slices
- 5 sprigs fresh thyme
- 1/2 teaspoon sugar
- salt and freshly ground black pepper
For the bavette steaks
- Two (8-ounce) bavette steaks (or skirt steak), patted dry
- salt and freshly ground black pepper
- sprigs of fresh thyme, for garnish
Instructions
Caramelize the shallots
- Warm the 1 tablespoon olive oil and 1 tablespoon unsalted butter in a nonstick skillet over medium heat until the butter stops foaming.
- Add the 7 shallots, 5 sprigs fresh thyme, 1/2 teaspoon sugar, and a pinch each of salt and freshly ground black pepper and stir to coat the shallots.
- Cook, stirring often, until the shallots are a deep caramel color, 20 to 25 minutes.
☞ TESTER TIP: If the shallots start to brown too quickly, they’ll burn and become bitter. A splash of cold water will cool the pan and get you back on track.
- Scrape the shallots into a small bowl and let cool. They can be refrigerated, covered, for up to 3 days.
Make the bavette
- Prepare your gas or charcoal grill for two-zone grilling aka direct/indirect method.
- Generously season both sides of the Two (8-ounce) bavette steaks (or skirt steak) with salt and freshly ground black pepper and let sit at room temperature for 15 minutes.
- Grill the steaks over direct heat for 2 minutes or until you see a sear develop. (Take a peek by carefully lifting the edge with long-handled tongs.)
- Flip the steaks over and grill for another 2 minutes.
- Slide the steaks over to indirect heat and close the cover of the grill. Check the internal temperature after 5 minutes. You’re aiming for a temperature of 125 to 130°F (52 to 54°C) at the thickest part.
- Transfer the steaks to a plate, cover with foil, and let rest for 5 minutes.
Warm the shallots
- While the steaks are resting, transfer the shallots to a small skillet. Place the skillet over indirect heat and close the grill cover to allow the shallots to warm through.
Serve the steaks
- Slice the steaks against the grain. Serve with the shallots on top or in a small bowl on the side. Garnish with sprigs of fresh thyme.
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 17g | Protein: 51g | Fat: 24g | Saturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 171mg | Fiber: 4g | Sugar: 8g