Bavette steak, while often overshadowed by popular cuts like rib-eye or fillet, is both affordable and flavorful when cooked correctly. This article highlights a marinated bavette steak recipe crafted by the esteemed British food icon, Mary Berry, as showcased in the BBC Good Food magazine in January 2012.
Using a delightful mix of ingredients such as soy sauce, olive oil, and rosemary, the steak is expertly seared and ideally paired with mash or chips.
Whether for a simple weeknight dinner or a grand occasion, this adaptable recipe offers customization, from adding chilli flakes for a kick to introducing honey for a hint of sweetness.
What is Mary Berry Bavette Steak?
Mary Berry Bavette Steak is a recipe for a delicious and affordable cut of beef that is marinated in a simple and flavourful mixture of soy sauce, olive oil, garlic, ginger, lemon juice, balsamic vinegar, honey and rosemary. The steak is then cooked on a hot griddle pan until a golden crust forms, and then sliced and served with your favourite side dishes.
Why You Love this Recipe
- Easy to make, common ingredients
- Delivers tender, juicy, flavorful steak
- Versatile cut of steak, customizable marinade
- Quick weeknight dinner or impress guests
- Flexible marinating time
- Works for any occasion
- Minimal cook time
- Easy to modify for dietary needs
What Ingredients Do You Need for Mary Berry Bavette Steak?
- 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 of ginger, grated
- juice ½ lemon, reserve lemon half
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 rosemary sprig, bruised
Instruction to Make Mary Berry Bavette Steak
Here are the steps to make this amazing bavette steak recipe:
Step 1: Prepare the marinade
- In a small bowl, whisk together the soy sauce, olive oil, garlic, ginger, lemon juice, balsamic vinegar and honey until well combined.
- Place the steaks in a shallow dish and pour over the marinade to coat them completely.
- Cover with cling film and refrigerate for at least two hours, or overnight if possible.
Step 2: Cook the steak
- When ready to cook, take the steaks out of the fridge and let them come to room temperature for about 20 minutes.
- Scrape off any excess marinade from the steaks and pat them dry with kitchen paper.
- Rub each steak with a drop of sunflower oil and season with salt and pepper.
- Heat a griddle pan over high heat until very hot.
- Rub the steaks with the reserved lemon half and place them on the griddle pan with the rosemary sprig.
- Cook for 3-4 minutes on each side for medium-rare, or longer if you prefer your steak more cooked.
- Transfer the steaks to a cutting board and tent with foil. Let them rest for 5 minutes before slicing thinly against the grain.
Step 3: Serve and enjoy
- Serve the sliced steak with your favourite side dishes, such as mashed potatoes, chips, salad or roasted vegetables.
- Drizzle over some of the juices from the cutting board for extra flavour.
- Enjoy your delicious bavette steak!
What Do I Serve With Mary Berry Bavette Steak?
You can serve Mary Berry Bavette Steak with any side dishes that you enjoy, such as mashed potatoes, chips, salad or roasted vegetables. Some of my favourite combinations are:
- Bavette steak with garlic butter mash and green beans
- Bavette steak with sweet potato fries and coleslaw
- Bavette steak with roasted broccoli and carrots
- Bavette steak with quinoa salad and avocado dressing
Pro Tips to Make Perfect Mary Berry Bavette Steak
Here are some pro tips to make sure your bavette steak turns out perfectly every time:
- Marinate the steak for at least two hours, or overnight if possible, to let the flavours penetrate the meat and make it more tender.
- Bring the steak to room temperature before cooking, to ensure even cooking and prevent overcooking.
- Pat the steak dry with kitchen paper before cooking, to remove any excess moisture and help form a nice crust.
- Use a griddle pan or a cast iron skillet to cook the steak, as they retain high heat and create beautiful grill marks.
- Cook the steak over high heat for a few minutes on each side, depending on how you like your steak done. For medium-rare, aim for an internal temperature of 54°C/130°F.
- Rest the steak for five minutes after cooking, to let the juices redistribute and keep the meat moist.
- Slice the steak thinly against the grain, to make it easier to chew and more tender.
How do I store Mary Berry Bavette Steak Leftovers?
If you have any leftovers from your bavette steak, you can store them in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months, wrapped tightly in foil or plastic wrap.
How do I reheat Mary Berry Bavette Steak Leftovers?
To reheat your bavette steak leftovers, you can either:
- Microwave them on a microwave-safe plate for 1-2 minutes, flipping halfway through.
- Heat them in a skillet over medium-low heat for 3-4 minutes per side, adding some water or broth if needed to prevent drying out.
- Bake them in an oven preheated to 180°C/350°F for 10-15 minutes, covered with foil.
Famous Mary Berry Recipes
- Mary Berry Marzipan
- Coronation Chicken Mary Berry
- Mary Berry Ham And Leek Pie
- Mary Berry Vegetarian Lasagne
- Mary Berry Cheese And Onion Pie
- Mary Berry Cauliflower Cheese
- Mary Berry Cheese Straws
FAQs
What is the best way to slice bavette steak?
The best way to slice bavette steak is to cut it thinly against the grain, which means perpendicular to the direction of the muscle fibres. This will make the steak easier to chew and more tender. You can use a sharp knife or a meat slicer to do this.
How long should I marinate bavette steak?
The length of time you should marinate bavette steak depends on the ingredients and the intensity of flavour you want. Generally, you can marinate bavette steak for anywhere from 30 minutes to 12 hours, depending on the recipe. However, you should avoid marinating it for too long, as acidic ingredients can break down the meat and make it mushy
Can I grill bavette steak?
Absolutely! Bavette steak is well-suited for grilling due to its compatibility with high-heat cooking. Whether you’re using a gas, charcoal grill, or even a griddle pan, follow these steps for optimal results:
- Preheat your grill or pan to high.
- Grill the steak for approximately 3-4 minutes on each side for a medium-rare finish. Adjust the timing based on your desired doneness.
- After grilling, allow the steak to rest for about 5 minutes before slicing to ensure juiciness. Serve and enjoy!
Final Words
I hope you enjoyed this article and learned how to make this amazing bavette steak recipe by Mary Berry. If you try it out, let me know how it turned out in the comments below. I would love to hear from you! If you liked this article, please share it with your friends and family who might also enjoy it.
Thank you for reading!
