Chef Ben Lacy's Bavette Steak with Smoked Red Onion WIngs

Ingredients (for 4 servings)

Marinade

1 bunch Parsley // 1 bunch Thyme // 1 bunch Rosemary // 1 1/2 bunch Green Onions // 2 tbsp tomato paste // 2 tbsp dijon mustard // 2 tbsp lemon juice // 4 cloves garlic // 3 peeled shallots // 2 tbsp white balsamic vinegar // 2 cup blended oil // 2 tsp salt // 1/2 tsp ground black pepper

Smoked Red Onion Rings

2 red onions peeled // 1 cup AP flour // 8 eggs beaten // 2 cups panko bread crumbs

Bavette Steak - plated

4 10oz bavette steaks // 1 bunch asparagus // 4 portions steak marinade // 4 portion chimichurri

Instructions - Marinade

1. Add everything to blender except for the oil and puree

2. Slowly stream in the oil until it is fully incorporated

3. Refrigerate for future use

Onion Rings

1. Cut onions in half horizontally and place on roasting rack in smoker.  Smoke for 2 hours at 200 degrees F

2. Separate the rings of the smoked onions

3. Set up 4 medium bowls with the far left one being egg, to the right of that flour, to the right of that egg and to the right of that panko bread crumbs

4. Dredge onion rings individually in egg, then flour, then egg, then panko.  transfer to a sheet tray lined with parchment and freeze

Bavette Steak

1. Rub marinade liberally over surface of steak and place on a baking sheet with a roasting rack so the steak is suspended.  Let sit overnight uncovered

2. Season asparagus spears with olive oil, salt and pepper and grill over an open flame until tender with a slight char

3. Grill steak over open flame to desired temperature making sure to turn every 2-3 minutes to ensure even cooking.  Let steak rest 8 minutes after it reaches desired temperature

4. Deep fry onion rings (or air fry) from frozen until golden brown, about 5-8 minutes

5. Bavette steak Plated: slice steak into -6 slices against the grain and spoon chimichurri liberally over the steak.  Arrange the onion rings in a "volcano" and place the asparagus inside.  Enjoy!!