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.
30 mins 
Serves 4 Rate this recipe
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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
