Marinated bavette steak

Marinated bavette steak

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(10 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade

Nutrition and extra info

Nutrition: per serving

  • kcal534
  • fat32g
  • saturates11g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein57g
  • salt1.4g
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Ingredients

  • 2 x 250g/9oz bavette or flank steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the marinade

  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 garlic cloves
  • thumb-sized piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • juice ½ lemon, reserve lemon half

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 rosemary sprig, bruised

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  1. 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.

  2. 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.

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Comments (7)

rpiatkowski's picture
5

FANTASTIC! Everyone should try this recipe!

gscrimge's picture

The marinade for this is very easy to make and tastes brilliant. Left it to marinade the whole day - makes 'lesser' cuts of steak very tender and bursting with flavour.

jenniem68's picture
5

Made with rib eye it was gorgeous defo make again.

pipparoley's picture
5

this was beautiful ;-) i cooked mine for a bit longer that advised as it was still very very pink after 4 mins... the marinade is beautiful

fistewart69's picture
5

Wonderful marinade! Even after only an hour and a half in the fridge it was still delicious. A great way to treat an inexpensive cut of meat. Will definitely make this again.

LuluLolly's picture
5

Excellent recipe with heaps of flavour! I used too much ginger and this overpowered the rest of the ingredients so next time I'll cut it back. The marinade took minutes to prepare the night before and all I had to do this evening was make some mash and quickly cook the steaks. Perfect for a mid-week meal!

MrsB4613's picture
5

This recipe is delicious and easy, and makes a perfect Saturday night dinner, served with chips and rocket salad! I used skirt steak, which is the next cut along from flank, very similar and worked perfectly. Having eaten this tasty cut of meat a few times in Brazilian restaurants is nice to find a recipe that incorporates it, as they seem few and far between. I will definitely be making this again.

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