Bavette is one of the most flavourful cuts of beef and is relatively cheap compared to other cuts. It can be very tender if marinated overnight, and should be served medium as it can get very tough if cooked to well done. Its lovely when prepared this way from ” Comfort & Spice” by Niamh Shields. Start to prepare the day before.
Ingredients
- 2 x 300 g bavette steaks trimmed
For the marinade:
- 2 tbsps miso
- 2 tbsps mirin
- 1 tbsp soy sauce
- 1 red chilli deseeded and finely chopped
- 1 plump garlic clove finely chopped
- 2.5 cm piece fresh root ginger peeled and finely chopped
Servings:
Instructions
- The night before tenderise the bavette steaks by hammering with a meat hammer or bashing with a rolling pin until half the original thickness.
- Combine all the ingredients for the marinade and massage into the meat. Cover, refrigerate and marinate overnight if possible, but for at least four hours.
- When ready to prepare bring the steaks back to room temperature. Heat a griddle or frying pan until very hot. Brush any excess marinade from the bavette- especially solid bits. Fry for three minutes on each side until medium rare. Rest fpr three to four minutes and serve sliced.
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