Marinated bavette steak

Marinated bavette steak

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(13 ratings)

Prep: 10 mins Cook: 10 mins


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



    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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the marinade

  • 2 tbsp soy sauce
    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

    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



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

  • juice ½ lemon, reserve lemon half



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

  • 1 tbsp balsamic vinegar
    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 is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 rosemary sprig, bruised



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


  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, questions and tips

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30th Jul, 2016
Lovely. I cooked for 2 1/2 minutes each side
13th Jul, 2014
FANTASTIC! Everyone should try this recipe!
13th Sep, 2013
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.
9th Jun, 2013
Made with rib eye it was gorgeous defo make again.
27th May, 2012
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
28th Feb, 2012
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.
2nd Feb, 2012
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!
8th Jan, 2012
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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