Marinated Bavette Steak Recipe

Marinated bavette steak

Give your menu a makeover with this cracker dinner - by Amy Sinclair

Proudly supported by

Cheaper cuts of steak have long been the preserve of restaurants. But with home cooks ever more budget conscious, I think a growing number of supermarkets and independent butchers will start promoting cheaper cuts, too. You get just as much flavour – if not more – from these cuts, and my tip to stop them being tough is to marinate them well beforehand. Do this and you’ll get delicious, tender steak at a fraction of the price of a prime cut.

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

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.
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.

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.