Bavette steak
- Preparation and cooking time
- Prep:
- Cook:
- + marinating and resting
- Easy
- Serves 4
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- 600g bavette steak
- 3 garlic clovesgrated
- 250g wild rocket
- 150ml extra-virgin olive oilplus 2 tsp and extra to drizzle
- 1 lemonjuice and zest, plus 1 tbsp lemon juice
- 30g parmesangrated
- 30g toasted pine nuts
- 20g basil
- 200g cime di rapa or long-stemmed broccoli
Nutrition: Per serving
- kcal464low
- fat32.7g
- saturates8.7g
- carbs2.3g
- sugars1.2g
- fibre2.7g
- protein38.8g
- salt0.3g
Method
step 1
Toss the steak in a large bowl with the garlic, seasoning well. Leave to marinate for 20 mins.
step 2
Make a pesto by blitzing the rocket, 150ml of oil, juice and zest of 1 lemon, parmesan, pine nuts and basil in a food processor, until combined. Season to taste and set aside.
step 3
Put a frying pan over a high heat and, once hot, add 1 tsp of oil. Cook the steak for 2-3 mins on each side, depending on the thickness, or until well seared. Remove from the pan and leave to rest for 5 mins.
step 4
While the steak rests, toss the cime di rapa or broccoli with the remaining tsp of oil. Season well. Wipe the pan clean and put back over a high heat. Cook the vegetables, tossing often, for 5-6 mins or until charred and tender. Transfer to a bowl and toss with the remaining 1 tbsp of lemon juice.
step 5
Slice the steak thinly. Serve with the charred veg, a healthy dollop of the pesto and a drizzle of oil to finish.
