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  2. steak recipe

Marinated bavette steak

Give your menu a makeover with this cracker dinner - by Amy Sinclair
  • 06 May 2019
Marinated bavette steak
Prep: 10 Minutes - Cook: 10 Minutes - Easy - Serves 2
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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

  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.

  • steak recipe
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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