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Bavette Steak with Herb Marinade
- Annie des Forges
- 2 days ago
- 2 min read
Bavette Steak with Herb Marinade, Parmentier Potatoes & Charred Courgettes
Ingredients (for 4 servings):
For the steak:
2 Bavette steaks or skirt about 1–1.5 lbs each)
6–8 cloves garlic, minced
2 handfuls fresh garden herbs (rosemary, thyme, oregano), chopped
½ cup olive oil
Salt and pepper to taste
For the potatoes:
3 lbs potatoes, diced with skin on
4–5 tablespoons olive oil
3–4 cloves garlic, minced
2 sprigs fresh rosemary
Sea salt
For the courgettes:
4 courgettes, sliced lengthways
Olive oil, garlic , rosemary and sea salt for seasoning
Instructions
Marinate the Steak:
Mix minced garlic, chopped herbs, olive oil, salt, and pepper.
Rub over the steaks and marinate at least 1 hour (or longer if possible).
Prepare the Potatoes:
Preheat oven to 400°F (200°C).
Toss diced potatoes with olive oil, garlic, rosemary, and sea salt.
Spread on a baking sheet and roast 20-30 minutes, turning occasionally until golden and crispy.
Cook the Steaks:
Preheat barbecue to high heat.
Sear Babette/skirt steak 2– minutes per side for a nice char get a really high heat first.
Move to a cooler part of the grill and cook until desired doneness (rare: ~125°F / 52°C).
Let rest a few minutes before slicing against the grain.
Char the Courgettes:
While steaks rest, grill courgettes 4-6Â minutes per side until lightly charred.
Serve garnished with fresh herbs, a bowlful of potatoes and a green salad with a Lemon, Honey & Dijon Mustard whisked with Olive Oil and season to taste.
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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