Description
Succulent Bavette Steak emerges as a French culinary treasure, promising rich flavors and tender textures. Seared to perfection with simple seasonings, you’ll discover a mouthwatering experience that elevates weeknight dining with restaurant-quality elegance.
Ingredients
Scale
Meat:
- 1 bavette steak (whole)
Marinade Ingredients:
- 1/4 cup (60 milliliters) soy sauce
- 1/4 cup (60 milliliters) hot water
- 50 grams tamarind paste
- 1 tablespoon runny honey
Cooking Ingredients:
- 2 tablespoons (30 milliliters) sunflower oil
Instructions
- Combine tamarind, soy sauce, and hot water in a mixing bowl, whisking until ingredients fully integrate and tamarind dissolves completely.
- Incorporate honey and oil into the marinade, gently blending until smooth and well-combined.
- Submerge steak in the prepared marinade, ensuring complete coverage, and refrigerate for a minimum of 8-12 hours to allow deep flavor penetration.
- Remove steak from refrigerator approximately 30 minutes before cooking, allowing it to reach ambient temperature for even cooking.
- Heat griddle or cast-iron skillet to high temperature, around 450-500°F, ensuring surface is extremely hot before meat contact.
- Place marinated steak on scorching griddle, searing each side for precisely 2 minutes to develop a rich caramelized exterior while maintaining internal tenderness.
- Transfer seared steak to aluminum foil, wrapping loosely to create a resting environment that allows meat juices to redistribute.
- Allow steak to rest for 5 minutes, which helps retain moisture and ensures optimal flavor concentration.
- Slice steak against the grain into thin, elegant strips, maximizing tenderness and presentation.
- Arrange sliced steak on serving plate, ready to be enjoyed immediately while still warm.
Notes
- Marinate the steak overnight to maximize flavor penetration and tenderness.
- Let the steak reach room temperature before cooking to ensure even searing and prevent tough meat.
- Use a meat thermometer to check doneness and avoid overcooking the delicate bavette cut.
- For a gluten-free option, replace soy sauce with tamari or coconut aminos to maintain the umami flavor profile.
- Prep Time: Overnight marinating (approx. 8 hours)
- Cook Time: 9 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 75 mg