Marinated Bavette Steak Recipes

TAMARIND-MARINATED BAVETTE STEAK

Steps:

• Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it's as smooth as you think you can get it--the tamarind paste I use says it's without pits, but I do find the odd one, and I don't bother to get rid of them--remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold.
• Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day.
• Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.
• Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain.

MARINATED BAVETTE STEAK

Steps:

• 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.

PERFECT BAVETTE STEAK RECIPE

Steps:

• Allow your steaks to come to room temperature for 30 minutes before cooking. While it is not required, it helps the meat cook more evenly.
• Using a fork or knife, pierce the bavette steak. Tenderize the meat by piercing it every 1/2 inch or so.
• Marinate the bavette steak for up to 4 hours in the chimichurri. If you don't have time to marinate, serve with the chimichirru sauce instead. Marinating, on the other hand, results in more flavorful and tender meat.
• Coat the bavette steak in oil and season with kosher or sea salt.
• Heat the oil in a cast iron skillet or pan over high heat. Before adding the steak, make sure your pan is hot.
• Put the bavette steak in the pan. Do not move the steak so that it can caramelize.
• Cook for 3 minutes on each side, or until the steak reaches the desired level of doneness. Cooking temperatures are listed in the notes.
• Remove the bavette steak from the pan and set it aside for 5 minutes to rest. Place a piece of foil over the top to keep the heat in while it rests.
• Make sure to use a sharp knife when slicing your steak. Depending on your preference, cut into 1/4 to 1/2-inch slices.
• To ensure a more tender bite, cut the bavette steak against the grain. The meat's muscle fibers are referred to as the grain. Look for muscle fibers and cut the opposite way. By removing these muscle fibers, the meat becomes more tender rather than chewy or tough.
• Combine cilantro, Italian parsley, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt, and pepper in a food processor.
• Process until everything is well combined.
• Set aside a third of the sauce to serve on top of the finished bavette steak or as a dipping sauce.
• Marinate the bavette steak for 2-4 hours (if time allows). The longer you marinate the meat, the more tender and flavorful it will be.

TAMARIND-MARINATED BAVETTE STEAK

Steps:

• Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it's as smooth as you think you can get it - the tamarind paste I use says it's without stones, but I do find the odd one, and I don't bother to get rid of them - remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold.
• Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day.
• Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side.
• Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain.
• MAKE AHEAD NOTE: The steak can be marinated 1 day ahead. Store in fridge until needed.
• STORE NOTE: Transfer leftover cooked steak to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.
• FREEZE NOTE: Leftover cooked and cooled steak can be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.