Ingredients
For the lettuce wrap
For the steak
For the sauce
Directions
- 1
Salt the steaks and leave them uncovered in the fridge overnight when possible.
- 2
Cook the Bavette and let it cool before adding the butter and thyme.
- 3
Add the butter and thyme to the pan and let it foam.
- 4
Add the steak back in to baste for a minute or two.
- 5
Let the steak rest and use the butter to toast the breadcrumbs.
- 6
Slice the steak on a bias against the grain.
- 7
Add the steak to the lettuce with all the other goodness and enjoy.
