Description
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.
Ingredients
For the Steak:
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Bavette (flank) steak – 500g
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Olive oil – 1 tablespoon
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Salt – 1 teaspoon
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Freshly ground black pepper – to taste
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Butter – 1 tablespoon (for basting)
Optional Mustard Dressing:
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Dijon mustard – 1 teaspoon
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Lemon juice – 1 tablespoon
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Olive oil – 2 tablespoons
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Fresh parsley – 1 tablespoon, finely chopped
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Garlic – 1 small clove, minced
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Salt and pepper – to taste
Instructions
Step 1: Bring Steak to Room Temperature
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Remove steak from the fridge at least 30 minutes before cooking.
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Pat it dry with a paper towel to help it sear better.
Step 2: Season and Prepare the Dressing
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Season both sides of the steak generously with salt and black pepper.
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In a small bowl, mix Dijon mustard, lemon juice, olive oil, garlic, and parsley for the dressing. Set aside.
Step 3: Sear the Steak
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Heat a cast-iron pan over high heat until very hot.
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Add olive oil, then place the steak in the pan.
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Cook for 2–3 minutes on each side for medium-rare, or longer for your preferred doneness.
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Add butter and baste the steak for added richness during the last minute of cooking.
Step 4: Rest the Steak
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Remove the steak from the pan and transfer to a board.
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Loosely cover with foil and let rest for 5–10 minutes.
Step 5: Slice and Serve
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Slice the steak thinly against the grain.
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Spoon the mustard dressing over the top or serve it on the side.
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Serve immediately with your choice of sides.