4 servings
Prep: 20 mins,
Cooking: 20 mins
Much like South Africans, the French love steak. We use flank steak (bavette in French) and serve it with an easy version of Béarnaise sauce.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (21)
SAUCE
30 ml | butter |
1 | red onion — chopped |
30 ml | wine — white |
vinegar | |
2 | fresh egg yolks |
250 ml | olive and seed oil |
lemon — juiced | |
5 ml | Dijon mustard |
30 ml | fresh parsley — chopped |
salt | |
steak | |
15 ml | fresh chillies — 573 |
500 g | thin flank steak — cut into portions |
salt and freshly ground black pepper | |
15 ml | butter |
chips | |
oil — for deep frying | |
4 | potatoes — unpeeled and cut into thin chips |
salt | |
to serve — to serve | |
spinach — stir-fried |
Tap for ingredients