beef cuts

James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade

Marinated bavette steak

x 250 grams/9 ounces bavette or flank steak

sunflower oil

soy sauce

olive oil

garlic

ginger

juice ½ lemon, reserve lemon half

tbsp balsamic vinegar

tbsp honey

rosemary sprig, bruised

For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.

Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.

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Marinated bavette steak

The most viewed beef cuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine