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.
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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