Ingredients
1 lb bavette steak (bottom sirloin flap)
Kosher salt and cracked black pepper to taste
1 tbsp olive oil
1 clove garlic, crushed
1 sprig rosemary (optional)
3 cups baby arugula
1/2 lemon, juiced
1/2 tbsp balsamic vinegar
6 tbsp shaved Parmigiano Reggiano
Flaky sea salt for finishing
Instructions
1. Pat the bavette steak dry and season generously with salt and pepper.
2. (Optional) Rub with olive oil, garlic, and rosemary. Let sit at room temp 30 minutes.
3. Heat a cast iron skillet or grill over high heat until smoking hot.
4. Sear steak for 3–4 minutes per side for medium rare.
5. Remove from heat and rest for 5–7 minutes, loosely covered with foil.
6. Toss arugula with lemon juice and a drizzle of olive oil.
7. Slice steak thinly against the grain.
8. Plate arugula, top with shaved Parmigiano.
9. Layer sliced steak over greens, sprinkle with flaky sea salt.
10. Finish with balsamic vinegar and a final drizzle of olive oil.
Notes
Slice the steak against the grain for tenderness.
Use Maldon or flaky sea salt for finishing touches.
Optional: Add grilled cherry tomatoes or roasted vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled or Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 425
- Sugar: 1g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 85mg