Name: Marinated bavette steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 x 250g/9oz bavette or flank steak; 1 tbsp sunflower oil; 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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Marinated bavette steak

Marinated bavette steak

James Martin

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.25 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal534
fat32g
saturates11g
carbs4g
sugars3g
fibre0g
protein57g
salt1.4g

low

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.

Recipe from Good Food magazine, January 2012

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A star rating of 4.7 out of 5.25 ratings

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