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Le Chaudron recipe
Bavette d'aloyau échalote plancha
Griddled flank steak with shallots
⏱ 20 minServes 2Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2flank steaks150 g / 5 oz each
4shallots
2 tbspbalsamic vinegar
1 tspwhole-grain mustard
1 tbspolive oil
1 tbspchopped parsley
1 pinchfleur de sel and pepper
- 2 flank steaks 150 g / 5 oz each
- 4 shallots
- 2 tbsp balsamic vinegar
- 1 tsp whole-grain mustard
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 1 pinch fleur de sel and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the steaks out of the fridge 30 minutes before cooking.
- Finely chop the shallots. Heat ½ tablespoon oil in a small saucepan over low heat.
- Sweat the shallots for 8 minutes, stirring, until soft and translucent.
- Deglaze with the balsamic vinegar and cook for 2 minutes. Off the heat, stir in the mustard.
- Heat a griddle to very high (250°C / 480°F). Season the steaks generously.
- Sear for 2 minutes per side for rare (3 for medium) without moving them too much.
- Wrap in foil and rest for 3 minutes.
- Slice on the diagonal against the grain, top with the shallots and sprinkle with parsley.
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