Marinated bavette steak
Marinated bavette steak takes about 20 minutes from beginning to end. This recipe serves 2 and costs $4.74 per serving. One serving contains 554 calories, 51g of protein, and 32g of fat. 21 person have tried and liked this recipe. If you have rosemary, ginger, soy sauce, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. A couple people really liked this main course. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 89%, this dish is outstanding. Steak “Bavette” with Shallots (“bavette a l’achalotte”), Marinated Steak, and Marinated Steak are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
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
Equipment:
bowl
griddle
frying pan
Cooking instruction summary:
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.
Step by step:
1. For the marinade, mix all the ingredients together in a bowl.
2. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
3. Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil.
4. 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.
Nutrition Information:
covered percent of daily need
