Best believe that if there’s even a hint of sunlight, I’m firing up the grill. Cooking outdoors has a kind of freedom to it — everything feels more elemental, a little less precious. Nothing has to be perfect, and food always seems to taste better cooked over an open flame.
Today’s recipe leans fully into al fresco cooking — steak with a French-leaning chimichurri-style sauce, or what I’m pretentiously calling a bistro-style verde (sounds fancy huh?). Think somewhere between salsa verde and chimichurri, with a tarragon and Dijon edge. The steak is served alongside an addictive, tangy white bean salad, together with the most outrageous cheesy roasted garlic baguette. Basically, my version of the perfect spring meal.
The steak - Skirt steak and bavette (or flap steak) are among the most rewarding cuts you can buy at the butcher — deeply flavored, quick to cook, and more affordable than the usual steakhouse favorites. Delivering a gorgeous rich, almost mineral depth, these cuts pair well with, and are enhanced by, a variety of marinades. Bavette, in particular, can sometimes show a deep pink hue, even when cooked, thanks to its high myoglobin content and open grain; this is completely natural and nothing to be alarmed by, especially as the cut is at its best served medium-rare to medium.
Bavette, in particular, has long been a staple on Parisian restaurant menus — served with shallots, something sharp, and a heap of golden frites. So, for this recipe, instead of leaning into the usual chimichurri-and-tacos route (which I do love), I went in a more French bistro direction.
The sauce - The bistro verde sauce does all the work - used as a marinade, a table sauce, folded through the beans, and even mixed into the garlic butter, tying the whole meal together. Tarragon and mustard give the sauce a distinctly French edge, adding a soft anise warmth that makes the whole meal feel like a long spring lunch at a pavement cafe in Paris.
The cheesy garlic bread — No notes. MY GOODNESS, this is the best garlic bread I’ve ever had, and I’m not exaggerating. It’s all in the method and the mix of cheeses. Read on for the recipe!
.A few notes on grilling (and slicing)
Cook the steak over high heat — you want a hard sear and proper char, just a few minutes per side depending on thickness. Don’t be tempted to meddle, allow the meat to catch.
Patience is a virtue! Allow the steak to rest properly, then slice against the grain — look for the long lines (muscle fibers) running through the meat and cut across them, not along them. This is the difference between tender and chewy.
Remove the steak from the fridge 1 hour before cooking, shake off any excess marinade before it hits the grill. This will result in a great crust.
No grill? A very hot pan or griddle works just as well — get it smoking hot and treat it the same way.
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