Beautiful Bavette from Boulogne

Our recent whistle stop trip to France to stock up on wine and food goodies gave me the chance to buy a cut of meat which is not widely used in England. I think it’s also known as Flank or Skirt steak but is more typically used for slow cooking, usually being cut into larger chunks. It’s not an expensive cut of meat and can be simply flash fried. Adding a marinade helps to tenderise it (it’s very flavoursome but not a meltingly tender cut like sirloin or fillet). It also reminded me of the Spanish Secreto Iberico.

Bavette (3)

This is a delicious treat which I served with pan fried mushrooms and a glass of red wine. Well, maybe it was two glasses!

Taken from a BBC Good Food Recipe

Ingredients

  • Two bavette Steaks
  • Olive oil for cooking
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2-3 crushed garlic cloves
  • thumb-sized piece ginger, grated
  • juice ½ lemon
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 rosemary sprig, bruised

Mix all the marinade ingredients together, pour over the meat and cover. Leave for a couple of hours at least, overnight if possible.

When you are ready to eat, get your griddle pan searingly hot and scrape the marinade off the meat. And rub a little olive oil onto both sides of each steak. Cook to your liking (although this meat is not so good well done) about 2 minutes on each side for rare, 3-4 minutes for medium rare.

Enjoy!

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