main-meals

Bavette Steak with Chilli Crisp

March 28

This bavette steak recipe with chilli crisp drizzle- a hot griddle pan chars the quiveringly tender sharing size steak before it’s rested and sliced. Served with a smattering of fresh herbs, spring onions and a drizzle of oil infused with crispy shallots, garlic and chilli, it’s the type of meat dish that makes you look rather proficient in the kitchen with minimal effort.

Serves 4
30 mins

Method

1. Bring the steaks to room temperature an hour before cooking.
2. To make the chilli crisp. Heat the oil in a small pan and add the shallots, the garlic, ginger and sichuan peppercorns and bring to a steady simmer over a medium heat. Stir regularly and cook gently for 10-15 minutes or so until the shallots and garlic are crisp and light golden. Scoop on kitchen towel and drain and season with flakey sea salt.
3. Season the steak and rub with a little olive oil. Heat a heavy based pan over a high heat and fry the steak for 3-4 minutes each side until golden brown and still a bit pink in the middle. Rest for 5-10 minutes before slicing. Serve on a platter scattered with the chilli crisp, spring onions and soft herbs.

6 fl oz light olive oil, plus extra to rub

3 shallots, thinly sliced

5 garlic cloves, thinly sliced

2 red chillies, finely sliced

1 small piece of ginger, finely chopped

2 x 10.5 oz bavette steaks, at room temperature for an hour before cooking

3 spring onions, finely sliced

handful fresh coriander, leaves picked

handful fresh mint, leaves picked

175ml light olive oil, plus extra to rub

3 shallots, thinly sliced

5 garlic cloves, thinly sliced

2 red chillies, finely sliced

1 small piece of ginger, finely chopped

2 x 300g bavette steaks, at room temperature for an hour before cooking

3 spring onions, finely sliced

50g bunch fresh coriander, leaves picked

25g bunch fresh mint, leaves picked

If you liked this

Nail your steak game with this reverse sear method which almost guarantees great results particularly when you are cooking with an expensive cut of meat – it’s essential to use a meat thermometer to achieve perfectly medium rare meat. Nail your homemade chip game with this slightly alternative but simple method, finish it all off with some homemade aioli and you’ve got killer steak frites!

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Griddled Skirt Steak with ChimmiChurri Sauce

May 08

To keep this steak recipe strictly one pan, you can source some good quality chimichurri from the supermarket. If you can’t get hold of a good store-bought version of this Argentinian salsa, I’ve provided my go-to chimichurri recipe which can be made and stored in a jar with a slick of olive oil and will keep in the fridge for a week or so.

Fish Sauce Steak Platter with Chilli & Peanut, Lettuce and Green Pepper & Scallion Slaw

June 30

A fiery and fresh light steak supper that’s ideal for outdoor eating, particularly if you’ve fired up the barbeque. The Thia nam jim sauce used here is wonderful with any barbequed meats or shellfish and packs a punch of heat and umami that is irresistible with any smokey and charred morsels you devour. Choose nice thick steaks with a good marbling of fat.

main-meals