Marinated bavette steak

Marinated bavette steak takes about 20 minutes from beginning to end. This recipe serves 2 and costs $4.74 per serving. One serving contains 554 calories, 51g of protein, and 32g of fat. 21 person have tried and liked this recipe. If you have rosemary, ginger, soy sauce, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. A couple people really liked this main course. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 89%, this dish is outstanding. Steak “Bavette” with Shallots (“bavette a l’achalotte”), Marinated Steak, and Marinated Steak are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 x 250g 9oz bavette or flank steak

1 tbsp sunflower oil

2 tbsp soy sauce

2 tbsp olive oil

2-3 garlic cloves

thumb-sized piece ginger, grated

juice ½ lemon, reserve lemon half

1 tbsp balsamic vinegar

1 tbsp honey

1 rosemary sprig, bruised

Equipment:

bowl

griddle

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. For the marinade, mix all the ingredients together in a bowl.

2. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.

3. Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil.

4. 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.


Nutrition Information:

Quickview
554k Calories
50g Protein
32g Total Fat
13g Carbs
38% Health Score
Limit These
Calories
554k
28%

Fat
32g
50%

  Saturated Fat
7g
46%

Carbohydrates
13g
4%

  Sugar
10g
12%

Cholesterol
135mg
45%

Sodium
1128mg
49%

Get Enough Of These
Protein
50g
101%

Selenium
67µg
96%

Vitamin B3
14mg
74%

Vitamin B6
1mg
73%

Zinc
8mg
59%

Phosphorus
488mg
49%

Vitamin E
5mg
37%

Vitamin B12
2µg
34%

Potassium
858mg
25%

Iron
4mg
23%

Vitamin B2
0.3mg
17%

Vitamin B5
1mg
15%

Magnesium
60mg
15%

Vitamin B1
0.18mg
12%

Vitamin K
11µg
11%

Copper
0.21mg
11%

Manganese
0.19mg
10%

Folate
34µg
9%

Calcium
61mg
6%

Vitamin C
4mg
5%

Fiber
0.34g
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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