Potatoes dauphinoise
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Marinated bavette steak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the marinade
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2-3 garlic cloves
- thumb-sized piece gingergrated
- juice ½ lemonreserve lemon half
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 rosemarysprig, bruised
Nutrition: per serving
- kcal534
- fat32g
- saturates11g
- carbs4g
- sugars3g
- fibre0g
- protein57g
- salt1.4glow
Method
step 1
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.
step 2
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.
