BAVETTE CUT RECIPES

Steps:

• Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.

  Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.

  Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden.

  Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut side up on the other. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.

  Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.

  Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other and serve.

  Mary’s tips:

  Best made and served. The steak can be marinated up to 8 hours ahead.

  Not for freezing.

  Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.

Steps:

• Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.
• Heat grill to high (450° to 550°). Let steak sit at room temp 20 minutes, then remove from bag, scraping off shallots, and sprinkle with 1/2 tsp. each salt and pepper. Grill, covered, turning once, until done the way you like, 8 to 10 minutes total for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly. Add more salt and pepper to taste.
• *Bavette is often categorized as "flap meat" or "butcher steak," along with a few other cuts taken from the area between the sirloin and the flank. Specifically, it is the bottom part of the sirloin. If your butcher isn't familiar with the term "bavette," ask for sirloin flap meat.
• Note: Nutritional analysis is per serving.