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Nigella Bavette Steak

Nigella Bavette Steak
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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:

  • Bavette (flank) steak – 500g

  • Olive oil – 1 tablespoon

  • Salt – 1 teaspoon

  • Black pepper – freshly cracked

For the Dressing (optional but recommended):

  • Dijon mustard – 1 teaspoon

  • Lemon juice – 2 tablespoons

  • Olive oil – 2 tablespoons

  • Fresh parsley – 2 tablespoons, chopped

  • Garlic – 1 clove, minced

  • Salt and pepper – to taste

Instructions

Step 1: Bring Steak to Room Temperature

  • Remove steak from the fridge 30 minutes before cooking.

  • Pat dry and rub with olive oil, then season generously with salt and pepper.

Step 2: Make the Dressing

  • Whisk together mustard, lemon juice, olive oil, garlic, and chopped parsley in a small bowl.

  • Season to taste with salt and pepper. Set aside.

Step 3: Sear the Steak

  • Heat a cast iron pan or grill pan over high heat until smoking hot.

  • Add the steak and sear for 2–3 minutes per side for medium-rare (adjust for your preferred doneness).

  • Do not move the steak around while cooking—let it develop a crust.

Step 4: Rest the Steak

  • Transfer steak to a plate and rest for 5–10 minutes, loosely covered with foil.

  • This allows the juices to redistribute, keeping it tender and moist.

Step 5: Slice and Serve

 

  • Slice the steak thinly against the grain.

  • Drizzle with the dressing or serve it on the side.

Find it online: https://britishbakingrecipes.co.uk/nigella-bavette-steak-recipe/