Description
The Nigella Bavette Steak is a pan-seared or grilled cut of flank steak, often cooked rare to medium-rare, then sliced against the grain and served with a zesty dressing or herby sauce. Nigella’s style keeps it unfussy—letting the meat shine with just a few well-chosen ingredients like garlic, mustard, and lemon. It’s an ideal recipe for casual dinners that still feel elegant and intentional.
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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Black pepper – freshly cracked
For the Dressing (optional but recommended):
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Dijon mustard – 1 teaspoon
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Lemon juice – 2 tablespoons
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Olive oil – 2 tablespoons
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Fresh parsley – 2 tablespoons, chopped
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Garlic – 1 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 30 minutes before cooking.
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Pat dry and rub with olive oil, then season generously with salt and pepper.
Step 2: Make the Dressing
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Whisk together mustard, lemon juice, olive oil, garlic, and chopped parsley in a small bowl.
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Season to taste with salt and pepper. Set aside.
Step 3: Sear the Steak
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Heat a cast iron pan or grill pan over high heat until smoking hot.
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Add the steak and sear for 2–3 minutes per side for medium-rare (adjust for your preferred doneness).
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Do not move the steak around while cooking—let it develop a crust.
Step 4: Rest the Steak
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Transfer steak to a plate and rest for 5–10 minutes, loosely covered with foil.
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This allows the juices to redistribute, keeping it tender and moist.
Step 5: Slice and Serve
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Slice the steak thinly against the grain.
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Drizzle with the dressing or serve it on the side.