Perfect Bavette Steak

Name: Perfect Bavette Steak
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 400 grams Bavette or Onglet Steak; 2 tbsp Light Soy Sauce; 1 clove Garlic; Pepper; Olive Oil

Nick Powell @cook_3688725

Worthing, West Sussex

Perfect Bavette Steak

Nick Powell @cook_3688725

Worthing, West Sussex

Saved

Ingredients

40 mins

2 servings

400 gramsBavette or Onglet Steak
2 tbspLight Soy Sauce
1 cloveGarlic
Pepper
Olive Oil

Saved

Steps

40 mins

1

Finely slice and chop your garlic, and combine with the soy sauce and a good pinch of pepper
2

Marinate your steak in the soy for about 30 mins in the fridge. Ensure that you take the steak out of the fridge and allow it to come to room temperature before cooking.
3

Heat a griddle pan on the hob until it is screaming hot, and lightly coat the steak with olive oil.
4

Fry the steak for around 2-3 minutes on each side for medium rare, or 3-4 for medium. This cut of steak shouldn't be cooked well done as it will be quite tough.
5

Leave the steak to rest for a few minutes, and then slice into strips at an angle.
6

Great served with french fries or mashed potato!!