July 27, 2026

Bavette Steak, with Caprese Topping & Crostini.

Serves: 4-6| Prep: 30 min | Cook: 20 mi

Ingredients:

For the Bavette Steak

  • 2-2 1/2 lb Flat steak (Skirt, Bavette, Flank, or Flat Iron)
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 Tbsp. Olive Oil.

For the Caprese Topping

  • 2 Cups Heirloom Cherry Tomatoes, halved
  • ¼ Cup Fresh Basil, chiffonade
  • 2 Garlic Cloves, minced
  • 8 oz Fresh Mozzarella Pearls or sliced fresh Mozzarella
  • 1 Tbsp. Olive Oil
  • 1 Cup Balsamic Vinegar
  • 2 Tbsp. Honey

     For the Bruschetta Topping

    • 3 Roma Tomatoes, diced
    • ¼ Cup Shallot, finely diced
    • 2 Garlic Cloves, minced
    • ¼ Cup Fresh Basil, sliced
    • 1 Tbsp. Balsamic Vinegar
    • 1 Tbsp. Olive Oil
    • ½ tsp Kosher Salt
    • ¼ Black Pepper

    Parmesan Cream Drizzle

    • ½ Cup Heavy Cream
    • ¼ Cup Freshly Grated Parmesan Cheese
    • Pinch of Black Pepper

    Crostini

    • 1 French Baguette, Sliced
    • 2 Tbsp. Olive Oil
    • 1 Garlic Clove, halved

     

    Directions:

    1. Make the Balsamic Reduction: Add balsamic vinegar and honey to a small saucepan over medium heat. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until reduced by half and thick enough to coat a spoon. Set aside to cool.
    2. Prepare the Caprese Topping: In a medium bowl, combine tomatoes, mozzarella, basil, minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper. Toss gently and set aside.
    3. Make the Bruschetta: In a medium bowl, combine diced tomatoes, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and pepper. Stir well and allow flavors to meld while preparing the remaining ingredients.
    4. Prepare the Crostini: Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake for 8–10 minutes or until golden brown. Rub each warm slice with the cut side of a garlic clove.
    5. Make the Parmesan Cream: In a small saucepan over medium-low heat, warm heavy cream until steaming but not boiling. Whisk in Parmesan cheese and black pepper until smooth and creamy. Keep warm.
    6. Season the Steak: Pat the bavette steak dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder.
    7. Sear the Steak: Heat a cast-iron skillet over high heat. Add remaining olive oil. Sear steak for 4–5 minutes per side until a deep crust forms and internal temperature reaches 130–135°F for medium-rare.
    8. Rest & Slice: Transfer steak to a cutting board and rest for 10 minutes. Slice thinly against the grain.
    9. Assemble: Arrange sliced steak on a serving platter. Spoon the Caprese mixture over the steak. Drizzle generously with balsamic reduction and finish with flaky sea salt and additional fresh basil. For the Bruschetta, arrange crostini on a serving platter. Layer sliced steak over the crostini. Top each piece with bruschetta mixture and drizzle lightly with Parmesan cream. Finish with fresh basil, flaky sea salt, and a drizzle of balsamic glaze if desired. Serve immediately while the crostini remains crisp and the steak is warm.

     

    Written by info tangen draw