Mary Berry Bavette Steak Recipe

This Mary Berry Bavette Steak Recipe is a succulent and flavorful recipe, which features tender bavette steak and aromatic fresh tarragon. It’s a quick bistro-style supper, ready in about 15 minutes.

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Mary Berry Bavette Steak Recipe Ingredients

• 360g (12 oz) bavette steaks (approx. 2 steaks)
• 1 tablespoon olive oil
• ½ teaspoon cooking salt (or kosher salt)
• ¼ teaspoon ground black pepper
• 1 clove garlic, peeled and minced
• 2 teaspoon fresh tarragon, chopped
• Flaked sea salt, for finishing

How To Make Mary Berry Bavette Steak Recipe

1. Season the meat: Lay the steaks out on a board. Season both sides generously with the cooking salt and ground pepper. Press the minced garlic into the surface of the meat so it adheres well.
2. Heat the pan: Heat the olive oil in a large frying pan or heavy-based skillet over a medium to high heat. You want the oil shimmering but not smoking excessively.
3. Sear the steak: Carefully place the bavette steaks into the hot pan. Cook for about 2 minutes on the first side to develop a good crust.
4. Flip and finish: Turn the steaks over. Cook for a further 2 minutes for medium-rare. If you prefer your steak medium, increase the cooking time to 3 minutes on the second side.
5. Rest: Remove the steaks from the pan immediately and place them on a warm plate. Cover loosely with aluminum foil and leave to rest for 5 to 10 minutes (or longer if you have time). This allows the muscle fibers to relax and the juices to redistribute.
6. Slice and serve: Once rested, chop the fresh tarragon. Sprinkle the tarragon, a pinch of flaked sea salt, and a little extra pepper over the steaks. Transfer to a board and slice the meat across the grain into strips. Serve immediately.

Recipe Tips

• What is Bavette? Bavette (also known as flap steak) is similar to flank steak. It has a loose texture and a deep, beefy flavor. It is best cooked quickly over high heat and served rare or medium-rare; cooking it well-done will make it tough.
• Cutting Against the Grain: This is the most critical step. Bavette has distinct muscle fibers running through it. You must slice perpendicular to these lines (across the grain) to shorten the fibers, ensuring each bite is tender.
• Garlic Tip: By pressing the garlic into the meat before cooking, you infuse the flavor. However, watch the heat; if the garlic starts to burn and turn black, lower the heat slightly or baste the steak with the pan juices.
• Room Temperature: Take the steaks out of the fridge 30 minutes before cooking. Cold steak seizes up in a hot pan, leading to tough meat and uneven cooking.

What To Serve With Mary Berry Bavette Steak

This French-bistro style cut pairs well with classic sides.

• Frites: Thin, crispy french fries are the traditional partner.
• Green Salad: A salad with a mustard vinaigrette cuts through the rich meat.
• Sautéed Potatoes: Cooked with rosemary and garlic.
• Tomato Salad: Fresh tomatoes with balsamic vinegar.

How To Store Mary Berry Bavette Steak Recipe

• Refrigerate: Store leftover steak (unsliced if possible) in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheating steak often overcooks it. It is best to slice cold steak thinly and add it to a salad or sandwich. If you must reheat, do so gently in a skillet with a little butter.
• Freeze: Cooked steak can be frozen for up to 2 months, but the texture is best when fresh.

Mary Berry Bavette Steak Recipe Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 350mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 38g

Nutrition information is estimated per steak.

FAQs

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