Bavette steaks with soy sauce & garlic

Bavette steak has a loose texture which makes it a great choice for marinating and soaking up all that flavour. Try it with our Asian inspired marinade and salad for an alternative steak on the BBQ. Just make sure to cook it medium rare, rest well, then carve against the grain.

30 mins

2

Easy

• Field & Flower Bavette Steaks, Pack of 2 (400g)
• 3-4 garlic cloves
• 30g ginger
• 4 tbsp light soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 2 tbsp chilli oil
• 2 tbsp rice vinegar
• 1 cucumber
• 1 Chinese cabbage

Optional to serve:
• 1 tbsp toasted sesame seeds

1. For the marinade, add 3-4 smashed garlic gloves (not minced, you want to infuse the garlic flavour but not have chopped garlic on the steak that will burn over the BBQ), a large piece of sliced ginger, 4 tbsp light soy sauce, 1 tbsp sesame oil and 1 tbsp of honey to an airtight container. Give the marinade a good mix and then add the bavette steaks. Ideally leave this overnight in the fridge or for a minimum of 4 hours.

2. For the salad, start with the dressing. Combine 2 tbsp chilli oil, 1 tbsp sesame oil, 2 tbsp rice vinegar and mix. Halve your cucumber, scrape out the seeds, and roughly chop, then finely slice the Chinese cabbage. Add to the dressing and top with toasted sesame seeds.

3. BBQ the steak on a high heat. We recommend 1-2 minutes per side. Once cooked, leave to rest for at least 5 minutes and then cut the steaks against the grain.