Bavette (Flank) Steak with bell peppers and apricot relish
Ingredients
4 servings:
600 g flank steaks
200 g baby orange bell pepper
50 g dried apricots
1 chili
1 onion
3 cloves garlic
2 tbsp olive oil
1 tbsp piment d'Espelette
80 ml white balsamic vinegar
20 g sugar
50 g butter
1 small bunch of fresh thyme
salt
pepper
vegetable oil (for frying)
Instructions
Step 1
Remove tops and core from mini bell peppers. Slice into thin strips. Finely slice dried apricots. Cut chili into fine rings and finely dice onion and one clove of garlic. Leave the skin on the remaining garlic cloves, crush lightly with the blade of a knife, and set aside.
Step 2
Heat olive oil in a small pot at 140°C using the frying sensor and sauté the onion, garlic, and Piment d'Espelette. Sauté gently for 5 min., until translucent. Add the bell pepper, apricot, and chili to the pot and continue to sauté for 2 min. Deglaze with white balsamic vinegar. Let simmer for 2 min. Add sugar and simmer for a few more minutes. Season with salt and remove from heat.
Step 3
Use paper towels to pat the flank steak dry and salt both sides well. Heat vegetable oil on the teppan yaki at 220°C using the frying sensor. Add flank steak and fry on each side for 3 min. Reduce the heat to 140°C, add butter, crushed garlic cloves, and use the bunch of thyme to baste the steak continually
Step 4
Stir pan juices into the chutney. Slice the steak into thin strips, across the grain, and serve together with the bell pepper relish. Garnish with fresh thyme. Enjoy!
