Marinated Quebec Grain-Fed Veal bavette (skirt) steak, à la Denise Cornellier

Type of cut: skirt steaks (bavettes)

Yield: 6 servings

Degree of difficulty: chef

Preparation: 25 minutes

Marinating: 12 hours

Cooking: 10 minutes

Cooking method: grilling

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Ingredients

  • 60 ml (4 tbsp) Dijon mustard
  • 60 ml (4 tbsp) soy sauce
  • 200 ml (3/4 cup) extra virgin olive oil
  • 6 Quebec Grain-Fed Veal bavette (skirt) steaks
Shallot sauce
  • 125 ml (1/2 cup) minced shallots
  • 75 ml (1/3 cup) seasoned rice vinegar
  • 5 ml (1 tsp) Dijon mustard
  • 50 ml (3 tbsp) virgin olive oil
  • A pinch of salt and pepper
Tartare Sauce
  • 125 ml (1/2 cup) mayonnaise
  • 30 ml (2 tbsp) pickles, chopped
  • 20 ml (4 tsp) green onions, chopped
  • 5 ml (1 tsp) capers, chopped
  • 5 ml (1 tsp) parsley, chopped
  • 5 ml (1 tsp) lemon juice
  • 5 ml (1 tsp) Dijon mustard
  • 2 ml (1/2 tsp) dried tarragon
  • 2 ml (1/2 tsp) Worcestershire sauce
  • 1 ml (1/4 tsp) Tabasco
  • Salt and pepper
Tomato and Basil Salsa
  • 500 g (1 lb) tomatoes
  • 100 ml (3/4 cup) fresh basil, minced
  • 45 ml (3 tbsp) lime juice
  • 1 clove of garlic, finely chopped
  • 2 ml (1/2 tsp) ground cumin
  • 2 ml (1/2 tsp) Tabasco
  • A pinch of sugar

Preparation

  1. In a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil.
  2. Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge.
  3. Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces.
Shallot sauce
  1. Combine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator.
Tartare Sauce
  1. Combine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving.
Tomato and Basil Salsa
  1. Peal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011

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Recipe provided by Denise Cornellier.