It is a twist on the classic Caesar salad, featuring bavette steak as the main ingredient. Bavette steak is a cut of beef taken from the flank of the cow, known for its tenderness and rich flavor. The steak is typically grilled or pan-seared, and then thinly sliced to be served over a bed of crisp romaine lettuce.
That steak is accompanied by traditional Caesar salad toppings such as croutons, parmesan cheese, and a creamy Caesar dressing. The steak provides a satisfying, protein-rich addition to the salad, making it a filling and flavorful meal. Some variations may also include additional ingredients such as cherry tomatoes, bacon, or avocado for added texture and flavor.
It’s a popular dish in many steakhouse restaurants and is often served as a main course. It is a great option for those looking for a lighter and healthier alternative to a traditional steak dinner, while still enjoying the bold flavor of a perfectly cooked steak. Whether you’re a fan of Caesar salad or steak, Bavette Caesar salad is sure to satisfy.
How to cook Bavette Caesar Salad Recipe
Prep Time : 10 mins
Cook Time : 20 mins
Total Time : 30 mins
Servings : 4 servings
- 500g bavette steak
- 4 medium free-range eggs
- 1 romaine lettuce
- Parmesan, shaved, to serve
For the dressing
- 5 anchovy fillets in oil, drained
- 1 garlic clove, finely grated
- 2 tsp red wine vinegar
- 1 medium free-range egg
- 80ml olive oil, plus extra to fry
- 25g parmesan, finely grated
- Juice ½ lemon
For the pickled shallots
- 2 tbsp red wine vinegar
- 1 tsp caster sugar
- 1 banana shallot, finely sliced into rings
For the croutons
- 2 thick slices white bread
- 25g unsalted butter
- 1 garlic clove, crushed
- 10g parmesan, finely grated
1. Begin by making the dressing, as you will also marinate the steak in it. Use a pestle and mortar to grind the anchovies and garlic to a paste, then whisk in the vinegar and egg. Slowly stream the oil in whilst continuously whisking to create an emulsified dressing. Stir in the grated parmesan then season with a pinch of salt and pepper and the lemon juice (to taste – you might not want all the lemon juice). Divide between two wide bowls and submerge the steak in one of them, reserving the second to dress the salad with. Reserve both in the fridge.
2. For the shallots, stir the vinegar and sugar together in a small bowl with 2 tbsp water and a pinch of salt. Add the shallot rings, ensuring they are submerged, then set aside to quick-pickle.
3. Fill a small saucepan with boiling water from the kettle and put over a medium heat. Boil the eggs for 6½-7 minutes, then drain and cool under cold running water. Set aside.
4. To make the croutons, cut the bread into 2cm cubes. Melt the butter over a medium heat in a small frying pan, then add the bread and crushed garlic and toss for a couple of minutes until they are crisp and golden. Take off the heat, season with a pinch of salt and pepper, toss with the grated parmesan, then leave to cool. Store in an airtight container if making in advance.
5. Add a drizzle of olive oil to a large frying pan over a high heat. Lift the steak out of the dressing and lay it flat in the pan (see tips). Cook for around 2 minutes on each side (a little less if it’s thin, a little more if it’s thick). Leave to rest for a few minutes whilst you assemble the salad.
6. Roughly chop the romaine lettuce leaves, then toss with the reserved Caesar dressing and divide among four bowls or plates. Peel and halve the eggs, nestle them on top then sprinkle with the pickled shallots, croutons and parmesan shavings. Slice the steak and arrange on top.