“Bavette a l’Echalotte” and “Pommes de Terre Sautees” from “The Skinny French Kitchen”

Maureen: I could tell you the French name for this dish, but I won’t. Let’s just say we’re having steak and potatoes.

Nicholas (10): Yeah! I love steak. When can we go to Hawksmoor next? 

Andrew: I love Hawksmoor. That’s why I picked it for my celebratory dinner.

Maureen: True. It’s not every day that you go out to dinner to celebrate that you’re now taller than your mother. But we digress. What do you think?

Nicholas: Nothing but yum.

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Andrew: Thumbs up, for sure.

Maureen: She recommended getting skirt steak from the butchers. I really wasn’t sure about it, but I followed the directions just the same. Thanks Drings for the awesome skirt steak. Not only is it an inexpensive cut, but it’s also delicious.

Andrew: I love these potatoes.

Maureen: Me too. They were a total faff to make and the pan is going to take a whole day of soaking to make it clean. But she did this really clever thing where you add just a bit of butter at the end so it tastes of butter but there’s hardly any in it. I will make these potatoes again.

Nicholas: Make the steak again too!

Maureen: I will. I promise. This was easy, quick and delicious. Win. Win. Win.

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“Bavette a l’Echalotte” and “Pommes de Terre Sautees” from “The Skinny French Kitchen”

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