There’s something magical about sitting down to a hearty, flavorful steak dinner that feels both indulgent and wonderfully simple. This Bavette Steak with Garlic and Chilli Kale recipe captures the essence of rustic cooking while offering a dish that’s perfect for a cozy family meal or an intimate dinner for two. Known for its rich flavor and tender texture, bavette steak (also called flank steak) shines in this recipe alongside a zesty, garlicky kale that adds a delightful contrast to the meat’s savory depth.
What makes this recipe special is its simplicity. You don’t need hours in the kitchen or an elaborate list of ingredients to create something extraordinary. A quick sear on the steak, combined with a sauté of kale infused with garlic and a touch of chilli heat, results in a dish that’s bursting with flavor and wholesome goodness. It’s hearty, comforting, and perfect for those evenings when you crave something warm yet sophisticated.
Traditionally, bavette steak has been a hidden gem in the culinary world, favored for its bold flavor and versatility. Paired with garlic and chilli kale, this dish is a perfect celebration of simple, healthy cooking with bold flavors. It’s also a great way to bring a touch of sophistication to a weeknight meal without breaking the bank. So grab your skillet and get ready to whip up a meal that’s both comforting and unforgettable!
Why You’ll Love This Recipe:
- Quick and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
- Flavor Explosion: The combination of tender, juicy steak with the garlicky, slightly spicy kale is unbeatable.
- Nutritious and Wholesome: Packed with protein and nutrient-rich kale, this meal feels indulgent while still being good for you.
- Impressive yet Simple: It’s an elegant dish that’s shockingly simple to prepare, perfect for entertaining or treating yourself.
Ingredients You’ll Need
For the Steak:
- 2 Bavette steaks (flank steak)
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Garlic and Chilli Kale:
- 1 bunch kale, stems removed, leaves chopped
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 red chilli, finely chopped (adjust to your spice preference)
- Salt, to taste
- Lemon juice (optional, for a zesty finish)
How to Make Bavette Steak with Garlic and Chilli Kale
Step-By-Step Instructions:
1. Prepare the Steak:
Before you begin, take your bavette steaks out of the fridge and let them rest at room temperature for about 20 minutes. This allows the meat to cook more evenly and ensures a tender, juicy steak.
Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil and let it heat until shimmering.
Season both sides of the steaks generously with salt and black pepper. Once the pan is hot, carefully place the steaks in the pan. Sear each side for 3-4 minutes, depending on the thickness of the steak and your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Once cooked to your liking, remove the steaks from the pan, tent them loosely with foil, and let them rest for 5 minutes. This step is crucial as it allows the juices to redistribute, making the steak even more flavorful.
2. Cook the Garlic and Chilli Kale:
While the steak is resting, prepare the kale. In the same skillet (you can use the residual juices for extra flavor!), add 2 tablespoons of olive oil and reduce the heat to medium.
Toss in the sliced garlic and chopped chilli, sautéing for 1-2 minutes until fragrant. Be careful not to burn the garlic—it should be golden and aromatic.
Add the chopped kale to the pan. Stir well, coating the leaves in the garlicky, chilli-infused oil. Cook for about 5 minutes, stirring occasionally, until the kale wilts and becomes tender. Season with a pinch of salt and a squeeze of lemon juice, if desired, for a fresh, zesty kick.
3. Plate and Serve:
To serve, slice the bavette steak against the grain into thin strips—this ensures every bite is tender and easy to eat. Arrange the sliced steak on a plate and spoon the garlicky chilli kale alongside.
Drizzle any remaining juices from the skillet over the steak for an extra burst of flavor. Pair with a crusty loaf of bread or roasted potatoes to round out the meal, and enjoy!
Helpful Tips:
- Cut Against the Grain: When slicing bavette steak, always cut against the grain. This shortens the muscle fibers, making each bite more tender.
- Adjust the Heat: If you’re sensitive to spice, reduce the amount of chilli or opt for a milder variety. Conversely, if you love heat, add more chilli or a pinch of red pepper flakes.
- Use Fresh Kale: Fresh kale works best for this recipe. If you’re using pre-packaged kale, make sure it’s washed and trimmed for convenience.
Details:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main Dish
- Method: Pan-seared
- Cuisine: Modern Rustic
- Diet: Gluten-Free
Notes:
- Bavette steak is best cooked quickly over high heat to preserve its tenderness and flavor. Avoid overcooking, as it can become tough.
- Kale can be substituted with other greens like spinach or Swiss chard if desired.
Nutritional Information:
(Per serving)
- Calories: 400
- Protein: 38g
- Fat: 22g
- Carbohydrates: 8g
- Fiber: 2g
Frequently Asked Questions
Can I use another type of steak for this recipe?
Absolutely! If you can’t find bavette steak, flank steak or skirt steak would work just as well. Just remember to adjust the cooking time based on the thickness of the cut.
What’s the best way to store leftovers?
Store leftover steak and kale in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to prevent the steak from drying out.
Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the garlic and chilli kale ahead of time and reheat it when ready to serve. The steak, however, is best cooked just before serving for optimal flavor and texture.
Related Recipes
If you loved this Bavette Steak with Garlic and Chilli Kale, you might also enjoy these recipes:
Conclusion
This Bavette Steak with Garlic and Chilli Kale is proof that simple ingredients can create extraordinary meals. The tender, flavorful steak paired with the vibrant kale is a match made in culinary heaven, making this dish a go-to for any occasion. Whether you’re a seasoned cook or just starting out, this recipe is approachable, quick, and endlessly satisfying.
Gather your ingredients, fire up the skillet, and treat yourself (and maybe someone special) to this unforgettable dish. It’s more than a meal—it’s an experience. Enjoy!
Print
Bavette Steak with Garlic and Chilli Kale
Description
There’s something magical about sitting down to a hearty, flavorful steak dinner that feels both indulgent and wonderfully simple. This Bavette Steak with Garlic and Chilli Kale recipe captures the essence of rustic cooking while offering a dish that’s perfect for a cozy family meal or an intimate dinner for two. Known for its rich flavor and tender texture, bavette steak (also called flank steak) shines in this recipe alongside a zesty, garlicky kale that adds a delightful contrast to the meat’s savory depth.
What makes this recipe special is its simplicity. You don’t need hours in the kitchen or an elaborate list of ingredients to create something extraordinary. A quick sear on the steak, combined with a sauté of kale infused with garlic and a touch of chilli heat, results in a dish that’s bursting with flavor and wholesome goodness. It’s hearty, comforting, and perfect for those evenings when you crave something warm yet sophisticated.
Traditionally, bavette steak has been a hidden gem in the culinary world, favored for its bold flavor and versatility. Paired with garlic and chilli kale, this dish is a perfect celebration of simple, healthy cooking with bold flavors. It’s also a great way to bring a touch of sophistication to a weeknight meal without breaking the bank. So grab your skillet and get ready to whip up a meal that’s both comforting and unforgettable!
Ingredients
For the Steak:
- 2 Bavette steaks (flank steak)
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Garlic and Chilli Kale:
- 1 bunch kale, stems removed, leaves chopped
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 red chilli, finely chopped (adjust to your spice preference)
- Salt, to taste
- Lemon juice (optional, for a zesty finish)
Instructions
1. Prepare the Steak:
Before you begin, take your bavette steaks out of the fridge and let them rest at room temperature for about 20 minutes. This allows the meat to cook more evenly and ensures a tender, juicy steak.
Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil and let it heat until shimmering.
Season both sides of the steaks generously with salt and black pepper. Once the pan is hot, carefully place the steaks in the pan. Sear each side for 3-4 minutes, depending on the thickness of the steak and your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Once cooked to your liking, remove the steaks from the pan, tent them loosely with foil, and let them rest for 5 minutes. This step is crucial as it allows the juices to redistribute, making the steak even more flavorful.
2. Cook the Garlic and Chilli Kale:
While the steak is resting, prepare the kale. In the same skillet (you can use the residual juices for extra flavor!), add 2 tablespoons of olive oil and reduce the heat to medium.
Toss in the sliced garlic and chopped chilli, sautéing for 1-2 minutes until fragrant. Be careful not to burn the garlic—it should be golden and aromatic.
Add the chopped kale to the pan. Stir well, coating the leaves in the garlicky, chilli-infused oil. Cook for about 5 minutes, stirring occasionally, until the kale wilts and becomes tender. Season with a pinch of salt and a squeeze of lemon juice, if desired, for a fresh, zesty kick.
3. Plate and Serve:
To serve, slice the bavette steak against the grain into thin strips—this ensures every bite is tender and easy to eat. Arrange the sliced steak on a plate and spoon the garlicky chilli kale alongside.
Drizzle any remaining juices from the skillet over the steak for an extra burst of flavor. Pair with a crusty loaf of bread or roasted potatoes to round out the meal, and enjoy!
Notes
- Bavette steak is best cooked quickly over high heat to preserve its tenderness and flavor. Avoid overcooking, as it can become tough.
- Kale can be substituted with other greens like spinach or Swiss chard if desired.