Whoop there it is! The grilled romaine. Sean, you mean to say the romaine is the star of this dish over the steak? No, but is worth an honourable mention here cuz it really is that good.
Listen, we all know the bavette is a great piece of meat. It’s lean, tender, slices beautifully, and has large grains. I don’t need to sell it. It sells itself. It’s picture perfect in my opinion. So let’s just skip back to the romaine.
I first had it at a BBQ joint in central Michigan. I was intrigued when I read “grilled romaine” on the menu so I thought I would give it a shot. I am glad that I did!!! Crispy cross-section and wilted back, the makings of a soft, flavourful salad base. Top it with fresh grape tomatoes, beef bacon (yes I said beef), toasted almonds, and a Ramp Pesto sauce, and you’ve got yourself a summer salad to shout about. So here it goes, let’s give it a whirl together. Don’t forget to try it, tweak it, comment and share!Print
Bavette Steak with Grilled Romaine Salad
A great summer dinner that’s easy, quick, and bloody delicious!
- 1 bavette steak the size of your liking for two people
- 6 strips of beef bacon (you can sub pork of course!)
- 1/2 cup chopped almonds roasted
- 1 pint grape tomatoes
- 1 head of romaine lettuce
- 1/2 lb fingerling potatoes (can sub any potato of your choice)
- Duck fat (or flavourful oil of your choice. You can even use the bacon grease if you like)
- 1/4 cup Ramp Pesto (recipe below. Substitute your favourite basil pesto!)
- 1/8 cup chopped fresh parsley
- Olive oil
- 2 Tbsp chopped fresh thyme
- 1/4 cup roasted cashews
- 1 tbsp pecan pieces
- 2 med cloves garlic
- 2 cups (packed) ramp stalks roughly chopped
- 1/4 cup olive oil
- 1/4 tsp salt
1. Prepare pesto (or buy) as outlined below and store in refrigerator until ready to use.
2. Chop and toast your almonds in the oven at 350C. Remember to watch them and remove when they start to turn brown. A good sign of this stage is that your house will begin to fill with the aroma! Turn oven down to 200C.
3. Remove steak from package, rinse and pat dry. Coat on all sides with olive oil, sprinkle heavily with salt, and rub in the fresh thyme. Let sit.
4. Wash then slice grape tomatoes in half and set aside.
5. Fry bacon in a skillet (or on a sheet pan in the oven) until crispy. Pat dry, crumble, and set aside.
6. Cut the romaine in half, spray/drizzle the cut sides with olive oil, and set aside.
7. Chop the parsley and set aside.
8. Cut the fingerling potatoes in half and leave submersed in a bowl of water so they don’t turn brown.
9. Heat the BBQ to 400C.
10. As the BBQ heats, preheat a cast iron (or regular) skillet on med-high and add the duck fat/oil.
11. Place the two halves of the romaine on the BBQ cut side down.
12. When the romaine is nicely browned, and even a little tiny black on the tips of the leaves, remove from the grill and set aside.
13. Dry potatoes then add potatoes to the skillet and fry cut side down. If the potatoes don’t fit into the skillet, you’ll have to start this step earlier and do it in batches.
14. When the potatoes are nicely browned on the cut side, turn them over on their backs and brown. When finished, throw them in the oven.
15. Throw the steak on the BBQ and cook with your favourite method until your desired doneness. I like Med-Rare.
16. Remove steak and let it rest for min 5 mins.
17. While the steak is resting, assemble the romaine salad on a platter/board.
18. Place the two halves cut side up. Sprinkle on the crumbled bacon, chopped toasted almonds, tomato halves, and sprinkle on the ramp pesto.
19. remove the potatoes from the oven and assemble around/beside the salad (whatever you like here, just use your imagination!).
20. Slice the steak across the grain in slices. The size is up to you, mine were roughly 3/8 inch thick. I also like to slice on an angle as the steak presents better and the pieces are larger.
21. Place the cut steak on the platter/board and sprinkle with chopped parsley.
22. Drizzle the ramp pesto on the salad and potatoes.
23. Unfold a napkin and stuff the corner down the front of your shirt cuz it’s chow time!
1. add nuts to food processor or blender
2. pulse until roughly chopped (3-5 pulses)
3. add remaining ingredients
4. pulse until desired consistency