BAVETTE STEAK RECIPE RECIPES

Name: Marinated bavette steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 x 250g/9oz bavette or flank steak; 1 tbsp sunflower oil; 2 tbsp soy sauce; 2 tbsp olive oil; 2-3 garlic cloves; thumb-sized piece ginger , grated; juice ½ lemon , reserve lemon half; 1 tbsp balsamic vinegar; 1 tbsp honey; 1 rosemary sprig, bruised

MARINATED BAVETTE STEAK RECIPE | BBC GOOD FOOD

Marinated bavette steak recipe | BBC Good Food image

James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade

Provided by James Martin

Categories Dinner, Main course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 x 250g/9oz bavette or flank steak
1 tbsp sunflower oil
2 tbsp soy sauce
2 tbsp olive oil
2-3 garlic cloves
thumb-sized piece ginger , grated
juice ½ lemon , reserve lemon half
1 tbsp balsamic vinegar
1 tbsp honey
1 rosemary sprig, bruised

Steps:

For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.

Nutrition Facts : Calories 534 calories, FatContent 32 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 57 grams protein, SodiumContent 1.4 milligram of sodium

BAVETTE STEAK: WHAT IS IT, HOW TO COOK IT + A DELICIOUS RECIPE

Bavette Steak: What Is It, How to Cook It + A Delicious Recipe image

Try this delicious grilled bavette steak with flavorful chimichurri sauce!

Provided by Joonas

Categories Main Course

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 pound bavette steak
Kosher salt
freshly ground black pepper
olive oil
3 tbsp red wine or sherry vinegar
4 cloves garlic, chopped
1 jalapeño, seeded and chopped
1/2 cup flat-leafed parsley, chopped
1/2 cup cup cilantro leaves, chopped
2 tbsp oregano leaves, chopped
1 tbsp thyme leaves
1 bay leaf
1 lime, zested and juiced
1/2 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper

Steps:

Begin by preparing the chimichurri sauce. In a blender or food processor, blend garlic, vinegar, jalapeño, herbs, lime zest, and juice until smooth. Drizzle in olive oil until the sauce has the desired consistency. Continue blending for a full minute, stopping to scrape the sides of the work bowl if necessary.
Place the mixture in a bowl, season with salt and pepper, and let stand at least one hour before serving. Chimichurri will keep in the refrigerator for two days; just keep it covered.
Prepare the steak by trimming any excess fat and generously season with kosher salt and freshly ground black pepper. While you preheat your grill, let the steak come to room temperature.
Set up your grill for the direct/indirect method of cooking (one side very hot and other cooler). Allow sufficient time to fully preheat the grill to at least 400 degrees, preferably more.
Drizzle some olive oil on the steak, and sear each side until properly seared and delicious, about three minutes each side.
Move the steak to the grill's indirect side to finish cooking to an internal temperature of 130 degrees.
Remove the steak from heat, wrap in foil, and allow to rest for ten minutes.
Slice the steak against the grain and drizzle with the chimichurri sauce to serve.

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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.

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