Marinated bavette steak

Name: Marinated bavette steak
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 x 250g 9oz bavette or flank steak; 1 Tbsp sunflower oil; 2 Tbsps soy sauce; 2 Tbsps olive oil; 2 garlic cloves; 1 thumb-sized ginger, grated; 1 juice lemon, reserve lemon half; 1 Tbsp balsamic vinegar; 1 Tbsp honey; 1 rosemary sprig, bruised

You can never have too many main course recipes, so give Marinated bavette steak a try. This gluten free and dairy free recipe serves 2. One serving contains 554 calories, 51g of protein, and 32g of fat. It is perfect for valentin day. A mixture of balsamic vinegar, thumb-sized piece ginger, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

For the marinade, mix all the ingredients together in a bowl.

Ingredients you will need

Marinade

Equipment you will use

Bowl

Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.

Ingredients you will need

Marinade

Steak

Meat

Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil.

Ingredients you will need

Sunflower Oil

Dry Seasoning Rub

Steak

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.

Ingredients you will need

Rosemary

Steak

French Fries

Lemon

Dry Seasoning Rub

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

x 250g 9oz bavette or flank steak 1Tbsp

thumb-sized ginger, grated 1

juice lemon, reserve lemon half 1Tbsp

balsamic vinegar 1Tbsp

honey 1

rosemary sprig, bruised

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.