Bavette with baconized baby kale salad and toasted pine nuts


Your steak horoscope for Monday: Bavette will surprise you. Look for it nestled on top of baby kale salad with toasted pine nuts, bacon, bacon dressing and a few scallions. Things can happen quickly—in 20 minutes or less. If you have a frying pan and about $12, you are well prepared for Monday’s adventures.

(serves one, but it’s easy enough to double if you’re not alone tonight)


4 strips of high-quality bacon

1 single-serving of bavette steak (6-8 ounces)

two big handfuls of baby kale

2 tablespoons of pine nuts

Sweet vinegar (like rice vinegar or white balsamic)

Scallions, thinly sliced

Two baby potatoes (optional)

In a heavy frying pan, toast pine nuts over medium-high heat until brown. Watch them carefully, so they don’t burn. Remove nuts and set them aside, then fry bacon in the same pan on medium heat until crispy. Remove bacon and set on paper towels to absorb some of the fat.

Pour off half of the bacon fat into a ramekin or coffee cup and reserve. Still in the same pan, fry bavette on medium heat until it develops a nice, dark-brown crust and registers 120 degrees when tested with an instant-read digital thermometer. (Or check with an incision – bavette should be juicy, pinky red, and still rare in the very middle). Remove steak from heat and set aside to rest for five minutes while you finish the rest of the meal.

In a mixing bowl toss baby kale with 1 tablespoon of bacon fat and 1 teaspoon of vinegar to coat, and arrange on a plate, topped with the bacon (chopped or crumbled), pine nuts and scallions (reserving a few). Slice the bavette against the grain into quarter-inch slices and arrange nicely on top of the baby kale, then toss on the remaining scallions.

I’ve added baby potatoes here—lightly microwaved (for just one minute) then fried cut-side down during the last minute of frying the bavette.

Enjoy, and live in the knowledge that Mondays are no match for a nice steak dinner.



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