Similar to flank steak, the bavette can be wonderfully tender when cooked properly. Serve this versatile cut with red wine pan sauce and a hearty helping of spaetzle (a.k.a. spätzle) and spinach. 

Preparation

Bring a large pot of water to a boil. To make the spaetzle, mix together the flour, eggs, milk, nutmeg, salta and pepper until a smooth paste forms. Press the dough through the holes of a colander over the pot of boiling water to make a single layer of small, irregular dumplings. Let cook for 1–2 minutes, until set.

Remove spaetzle from the water with a strainer, then drain, toss with oil, and lay on a lined baking sheet to cool to room temperature. Repeat in batches until all dough is cooked. Spaetzle can be made a day ahead and stored in the refrigerator.

For the bavette steaks, heat a heavy-bottomed sauté pan or cast iron skillet on medium-high heat. Season each side of the steaks with salt and pepper. Add the vegetable oil and when it just starts to smoke, add the steaks. Sear for 2–3 minutes on each side until well-browned for medium-rare. Remove from the pan to rest.

Deglaze the pan with red wine. Reduce by half, then add the beef stock. Reduce to a light glaze, remove from heat, and whisk in the butter. Reserve warm until ready to serve.

While the bavette is resting, melt 2 tablespoons butter in a nonstick pan. When melted, add the spaetzle. Sauté for 3–5 minutes, until the spaetzle is golden brown and slightly puffed. Add spinach to the browned spaetzle and toss to wilt. Toss mixture with the chopped chives and season with salt.

Transfer spaetzle to a serving plate. Slice bavette against the grain and serve with the red wine pan sauce.