cut off the short loin

dinner was a spinach and semolina gratin with roasted golden beets, caramelized onions, and thin-sliced bavette steak cooked with sherry vinegar, and a side of sunflower sprouts, carrots, and chevre, dressed with lime chutney. the chefs here really let the meat sit, rest, and re-absorb juices before slicing, which is perfect. the carver was massacring it by slicing along the grain but we soon put that right, and the resulting slices were rosy-pink all the way through, juicy, meaty, and tender.