WHAT IS A BAVETTE STEAK RECIPES

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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

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

MARY BERRY'S THYME BAVETTE STEAK RECIPE | BBC2 LOVE TO ...



Mary Berry's Thyme Bavette Steak Recipe | BBC2 Love to ... image

A sticky and garlicky marinade with balsamic glaze and fresh thyme elevates this bavette steak recipe from Mary Berry to new heights.

Provided by Mary Berry

Yield Serves 4

Number Of Ingredients 1

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.

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    1. Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
    2. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
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    4. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
    5. Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
    6. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
    7. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
    8. Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
    9. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
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Traditionally, a cheaper and tougher cut, flank (or flap steak, or bavette steak) it shines when giving some tender loving in a warm-water bath. With only three total ingredients, it's super-simple and super-delicious!  Lukas uses this cut to feed a crowd, or to have plenty of left overs for ready to eat meals at his fingertips!
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    1. Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
    2. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
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