Garlic Butter Bavette Steak with Roasted Potatoes & Fresh Herb Dressing

Ingredients

For the steak

• 1–1½ lb Homestead bavette steak

• 2 tbsp butter

• 2 garlic cloves, crushed

• 2 sprigs fresh rosemary or thyme

• Salt and freshly ground black pepper

For the roasted vegetables

• 1 lb baby potatoes, halved

• 3 carrots, sliced diagonally

• 2 tbsp olive oil

• Salt, pepper and fresh thyme

For the fresh herb dressing

• ½ cup chopped Homestead fresh parsley

• 2 tbsp chopped fresh basil

• 1 small garlic clove, minced

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Roast the vegetables. Preheat the oven to 425°F. Toss the potatoes and carrots with olive oil, thyme, salt and pepper. Roast for 25–35 minutes until golden and tender, turning halfway through.

2. Prepare the dressing. Combine parsley, basil, garlic, olive oil, vinegar and Dijon. Season to taste. Set aside to let the flavours develop.

3. Cook the steak. Pat the bavette dry and season generously. Heat a cast-iron skillet over medium-high to high heat. Sear approximately 3–5 minutes per side, depending on thickness.

4. Add the garlic butter. During the final minute, add butter, garlic and rosemary. Spoon the melted butter over the steak.

5. Rest and slice. Rest for 5–10 minutes before slicing thinly against the grain.

6. Serve. Arrange steak over the roasted vegetables and spoon the fresh herb dressing over everything.

For cooking temperatures, use a meat thermometer rather than relying on time alone. For reference, Health Canada's recommended safe internal temperature for whole beef cuts is 145°F (63°C).