Marinated bavette steak

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• lisbol3

  08 January 2012

  lisbol3 rated and commented on this recipe

  

  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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• HappyBunny

  02 February 2012

  HappyBunny rated and commented on this recipe

  

  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!

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• Fiona

  28 February 2012

  Fiona rated and commented on this recipe

  

  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.

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• ktboo83

  27 May 2012

  ktboo83 rated and commented on this recipe

  

  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

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• jenniem68

  09 June 2013

  jenniem68 rated and commented on this recipe

  

  Made with rib eye it was gorgeous defo make again.

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Ingredients

• 2 x 250g/9oz bavette or flank steak
• 1 tbsp sunflower oil

FOR THE MARINADE

• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 x 250g/9oz bavette or flank steak
• 1 tbsp sunflower oil

FOR THE MARINADE

• 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

PER SERVING

534 kcalories, protein 57g, carbohydrate 4g, fat 32 g, saturated fat 11g, fibre 0g, sugar 3g, salt 1.4 g

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