Refuge Steakhouse & Bourbon Bar’s Steak Board
Refuge Steakhouse and Bourbon Bar in Spring, Texas serves up this epic board with juicy Sirloin flap steak, an herbaceous chimichurri sauce, crispy Brussels sprouts and insanely good roasted potatoes. Sirloin flap, otherwise known as a Bavette steak, is a nicely marbled piece of beef that is similar to a flank or skirt steak, but much more meaty and supple.
- 1½ cups Cilantro Sprigs
- 1 cup parsley sprigs
- 12 garlic cloves
- 1 jalapeno stemmed and finely chopped with seeds
- 1 shallot finely chopped
- 1 Tablespoon white wine vinegar
- 3 cups olive oil
- Kosher salt
- dried crushed red pepper
- 1 pound # fingerling potatoes halved lengthwise
- 1 Tablespoon minced garlic
- 1 Tablespoon freshly chopped rosemary
- 1 Tablespoon olive oil
- Kosher salt
- Four 8-ounce Certified Black Angus Sirloin Flap steaks (also known as Bavette steaks)
- kosher salt and pepper
- ¼ cup olive oil
- ½ cup olive oil
- 12 ounces brussel sprouts halved
- maple syrup for drizzling
- Kosher salt and freshly ground black pepper
Make the Chimichurri
- In a blender, combine the cilantro, parsley, garlic, jalapeño, and shallot and blend for about 30 seconds. Add the vinegar. Continue to blend while slowly streaming in the olive oil. Season with salt and crushed red pepper and blend for 15 seconds.
Make the Potatoes
- Preheat the oven to 400°F. In a large bowl, toss all of the ingredients together and season with salt. Spread in a single layer on a rimmed baking sheet pan and roast in the oven for about 25 minutes, or until the potatoes are tender and golden brown.
Meanwhile, cook the Steak
- Preheat a grill or large cast iron skillet. Season the steaks with salt, pepper and rub with the olive oil. Grill or sear over high heat until medium rare, 4 to 6 minutes per side. Transfer to a work surface and let rest.
Meanwhile, Make the Brussel Sprouts
- In a large cast iron skillet, heat ½ cup olive oil over medium-high heat. Do not let it smoke. Add the Brussel sprouts and let sit undisturbed until they start to brown, 5 to 8 minutes. Turn the Brussel sprouts to the other side and continue to cook for another 6 to 8 minutes. Transfer to paper towels with a slotted spoon to drain. Season with salt and pepper.
Assemble the board
- Slice the steaks and arrange on a large cutting board. Spoon the chimichurri sauce over the steaks. Arrange the roasted potatoes and crispy Brussels sprouts around the steaks and drizzle the Brussels sprouts with maple syrup. Bring the board to the table and let people help themselves.
Note: This recipe and photo are courtesy of Refuge Steakhouse & Bourbon Bar’s.
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