Marinated bavette steak

Marinated bavette steak

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
534
protein
57g
carbs
4g
fat
32g
saturates
11g
fibre
0g
sugar
3g
salt
1.4g

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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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.

Recipe from Good Food magazine, January 2012

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Comments

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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
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Made with rib eye it was gorgeous defo make again.

pipparoley's picture
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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
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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
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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!

bolands's picture
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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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