Mary Berry Bavette Steak Recipe

Looking for a steak that’s full of flavor, affordable, and perfect for quick cooking?

This Mary Berry Bavette Steak brings you a delicious, tender, and perfectly seared cut of beef paired with a simple yet elegant herb butter or mustard-based dressing. Known for her classic British style and accessible recipes, Mary Berry transforms this humble cut into a restaurant-worthy dish that’s ideal for both midweek meals and dinner parties.

What is Mary Berry’s Bavette Steak?

The Mary Berry Bavette Steak uses a cut of beef known as flank or “bavette” steak. It’s known for its rich, beefy flavor and relatively lean texture. In Mary’s approach, the steak is quickly seared and served medium-rare, then paired with a flavorful dressing—often a mustard, herb, or garlic butter-based accompaniment. It’s simple, elegant, and lets the natural quality of the beef shine through.

Other Popular Recipes

• Mary Berry Chocolate Birthday Cake
• Mary Berry Lemon Syllabub
• Mary Berry No-Churn Ice Cream
• Jamie Oliver’s Overnight Oats

Why You Should Try This Recipe

• Rich flavor with minimal ingredients – Bavette steak is full of character.
• Quick to cook – Ready in under 15 minutes.
• Perfect for entertaining – Looks impressive but easy to prepare.
• Pairs beautifully with sauces and sides – Versatile and flexible.
• Affordable cut of meat – Great value without sacrificing taste.
• Naturally gluten-free and high in protein – Ideal for many diets.

Ingredients Needed to Make Mary Berry Bavette Steak

For the Steak:

• Bavette (flank) steak – 500g
• Olive oil – 1 tablespoon
• Salt – 1 teaspoon
• Freshly ground black pepper – to taste
• Butter – 1 tablespoon (for basting)

Optional Mustard Dressing:

• Dijon mustard – 1 teaspoon
• Lemon juice – 1 tablespoon
• Olive oil – 2 tablespoons
• Fresh parsley – 1 tablespoon, finely chopped
• Garlic – 1 small clove, minced
• Salt and pepper – to taste

Equipment Needed

• Cast iron skillet or heavy-based frying pan
• Mixing bowl (for dressing)
• Tongs
• Knife and cutting board
• Spoon (for basting)

Instructions to Make Mary Berry Bavette Steak

Step 1: Bring the Steak to Room Temperature

• Remove the steak from the fridge at least 30 minutes before cooking.
• Pat it dry with a paper towel to help it sear better.

Step 2: Season and Prepare the Dressing

• Season both sides of the steak generously with salt and black pepper.
• In a small bowl, mix Dijon mustard, lemon juice, olive oil, garlic, and parsley for the dressing. Set aside.

Step 3: Sear the Steak

• Heat a cast iron pan over high heat until very hot.
• Add olive oil, then place the steak in the pan.
• Cook for 2–3 minutes on each side for medium-rare, or longer for your preferred doneness.
• Add butter and baste the steak for added richness during the last minute of cooking.

Step 4: Rest the Steak

• Remove the steak from the pan and transfer to a board.
• Loosely cover with foil and let rest for 5–10 minutes.

Step 5: Slice and Serve

• Slice the steak thinly against the grain.
• Spoon the mustard dressing over the top or serve it on the side.
• Serve immediately with your choice of sides.

What Goes Well With Mary Berry Bavette Steak

• Roasted new potatoes or chips – A hearty, traditional side
• Garlic green beans or asparagus – Bright and crisp
• Buttery mashed potatoes – Comfort food pairing
• Peppercorn sauce or horseradish cream – Adds rich depth
• Fresh tomato and red onion salad – For a refreshing contrast
• Sautéed mushrooms – Earthy and savory
• Crusty bread with olive oil – Simple and satisfying

Expert Tips for Making the Best Mary Berry Bavette Steak

• Cook on high heat – A hot pan is essential for proper searing.
• Always rest the meat after cooking – It keeps the steak juicy.
• Slice against the grain – This is crucial for tenderness.
• Avoid overcooking – Bavette is best medium-rare to medium.
• Use a meat thermometer – Aim for 55–57°C (130–135°F) for medium-rare.
• Baste with butter – Adds flavor and a glossy finish.
• Use fresh herbs – They bring out the best in the dressing.

Easy Variations of Mary Berry Bavette Steak

• Herb Butter Finish – Replace dressing with garlic and thyme butter
• Chimichurri Style – Use parsley, garlic, vinegar, and chili flakes
• Add crushed peppercorn crust – For a bit of heat
• Asian twist – Marinade with soy, ginger, and sesame
• Bavette Steak Sandwich – Serve in a baguette with mustard and arugula
• Top with caramelized onions – Adds a sweet-savory element

Best Practices to Store Mary Berry Bavette Steak

• Cool completely before storing – Prevents condensation
• Refrigerate leftovers in an airtight container – Use within 2 days
• Store dressing separately – Keeps flavors fresh
• Freeze raw steak for later use – Wrap tightly and use within 2 months
• Avoid freezing cooked steak slices – Texture can become grainy

Best Practices to Reheat Mary Berry Bavette Steak

• Reheat in a skillet over low heat – Keeps it moist
• Microwave on low power in short bursts – Avoid drying out
• Serve cold in salads or wraps – Great for lunch
• Splash a little water or broth while reheating – Helps retain tenderness
• Don’t overcook during reheating – It’s already cooked once

How Can I Make Mary Berry’s Bavette Steak Healthier?

• Trim visible fat before cooking – Lowers saturated fat
• Use a non-stick pan with less oil – Reduces calories
• Pair with steamed vegetables or salad – Adds nutrients
• Skip the butter – Use olive oil only
• Use low-sodium mustard and herbs – Keeps flavor, reduces salt
• Serve with whole grain sides – Like quinoa or brown rice

Nutrition Value (per serving, with dressing):

• Calories: 370
• Protein: 32g
• Fat: 26g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 1g
• Sodium: 220mg

FAQs

How do I cook bavette steak so it’s tender?

Cook bavette steak quickly over high heat to medium-rare and slice it thinly against the grain after resting. This helps preserve tenderness and prevents chewiness.

What temperature should bavette steak be cooked to?

For medium-rare, aim for an internal temperature of 55–57°C (130–135°F). Use a meat thermometer for accuracy, especially with lean cuts like bavette.

Do I need to marinate bavette steak before cooking?

Marinating is optional. While not required, a brief marinade with olive oil, lemon, garlic, or herbs can enhance flavor. Bavette is naturally flavorful and does well with just salt and pepper, too.

Why is it important to rest a bavette steak before slicing?

Resting the steak for 5–10 minutes after cooking allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful steak.

Final Words

This Mary Berry Bavette Steak is the perfect example of a simple dish done right. With rich flavor, minimal prep, and a bright mustard dressing to complement the beef, it’s both satisfying and elegant. Ideal for everything from a casual midweek meal to an impressive dinner plate, it’s a steak recipe worth repeating.

Print