- 500g Bavette Steak
- 1 tbsp Olive oil
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2-3 garlic cloves
- thumb sized piece of ginger finely grated
- juice of ½ a lemon , reserve lemon half
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 rosemary sprig
To ,ake the Marinade, mix all the ingredients together in a bowl. Place the bavette in a shallow dish and pour marinade over to completely coat the meat. Cover and leave to marinate overnight in the fridge.
Scrape the marinade off the bavette and rub with the Olive oil. Heat a griddle pan or heavy Frying pan until very hot, then rub the reserved lemon half over the Bavette. Cook with the rosemary sprig for 4-5 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 – 6 mins before serving with mash or chips.