Bavette Steak with Cafe de Paris Butter and Fries
- 600g Our Farm Angus Beef Bavette
- Salt flakes to season
- 120g house-made cafe de paris butter
- 1 tablespoon house-made porcini salt
- French fries to serve
Place the skirt steak on a large oven tray and season both sides liberally with salt flakes and cracked pepper. Leave steak to stand at room temperature for 30 minutes.
Preheat a chargrill pan over high heat. Grill steak for 3-4 minutes on each side, or until cooked to your liking.
Remove from the heat and rest, loosely covered with foil, for 10-12 minutes before slicing to serve.
To serve, season fries with porcini salt, slice steak into strips and serve with a generous amount of cafe de paris butter.