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Marinated bavette steak

Marinated bavette steak

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A star rating of 5 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal534
fat32g
saturates11g
carbs4g
sugars3g
fibre0g
protein57g
low insalt1.4g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 5 out of 5.17 ratings
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