Stéphane Reynaud

Bavette au Saint-Marcellin

Flank Steak with Saint-Marcellin Cheese

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flank steaks 6 x 180 g
  • Saint-Marcellin cheeses 3
  • Butter 20

Method

  1. Pan-fry the steaks in the butter over a high heat on both sides: they must be seared to seal in all of their juices. Set on a plate, keep them in a warm place and season.
  2. Cut the Saint-Marcellin cheeses in two (horizontally), place half a cheese round on each of the steaks, put under the griller for 5 minutes (the cheese must melt onto the meat) and serve with