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Bavette Steak with Zinfandel–Shallot Butter and Fava Leaves

Recipe Date: September 11, 2020
Yield: 4 Servings
Prep: PT1H 1 hour | Cook: 30 minutes
Total Time: PT31M 1 hour, 30 minutes
Difficulty: Easy
Measurements: Imperial (US)

Zinfandel with steak: an unquestioned classic for a reason. The beefy, full-flavored bavette wants a substantial red wine, and the Zinfandel butter helps complete the liaison.


  • 1 cup Zinfandel
  • 1 shallot, minced
  • sea salt and cracked black pepper
  • 5 ounces butter, softened
  • 1 lemon
  • 1 tablespoon finely chopped parsley
  • 1 bavette steak, 1½ to 2 lbs, cleaned of sinew and excess fat
  • olive oil
  • fava leaves


Zinfandel–Shallot Butter

Place wine, minced shallot, and a large pinch of pepper in a small saucepan on medium heat. Reduce wine mixture by three quarters. Add a pinch of salt and continue reducing until a few tablespoons of syrupy mixture remain. Set aside to cool.

Work the wine mixture into the softened butter. Add a squeeze of lemon and the chopped parsley. Chill to firm. May be made a few days in advance.

Bavette Steak

Remove the bavette steak and the butter from the refrigerator 45 minutes before cooking. Sprinkle the meat liberally with sea salt.

Heat a grill or grill pan to high. Lightly drizzle the steak with olive oil and grill until golden brown on both sides and cooked to medium-rare doneness. Let the steak rest for 10 minutes.

Slice the steak against the grain and lay the slices on a platter. Spoon the softened butter over the steak; the heat from the meat will slowly melt the butter. Place a small mound of fava leaves on top of the steak.

Accompany with roasted potato wedges with fennel.

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