Cooking, for me, is like a love affair-sometimes slow and simmering, other times a quick, intense flash of brilliance. And then, of course, there are the dishes that make you feel like you’ve discovered something you didn’t know you were looking for. One of those dishes for me is Nigella Lawson’s Bavette Steak. I first encountered this recipe on a lazy Sunday when I was scrolling through the TV for something to inspire me. Nigella’s voice, always soothing and confident, came through the screen, and I thought, ’Why not? I”ll give this a go”. I’m glad I did because this steak recipe turned out to be a game-changer.
Bavette steak, for those unfamiliar with it, is a cut of beef that’s often overlooked. But when cooked right, it’s bursting with flavor, tender, and surprisingly versatile. Nigella’s approach to it is nothing short of brilliant-simple but rich, with that delicious balance of heat and savoriness that makes each bite feel like a special occasion. The best part? It doesn’t require hours of effort. In fact, you can get this dish on the table in less than 30 minutes, which makes it perfect for a weeknight dinner or a casual dinner party.
Nigella Lawson’s Bavette Steak Recipe
What drew me in with Nigella’s take on Bavette Steak was how effortlessly she transformed a humble cut of meat into something extravagant. The recipe itself isn’t complicated-it’s the kind of thing that takes you by surprise because of how well it works with so few ingredients.
The bavette (also known as flank steak) has a slightly chewy texture if not cooked right, so finding that balance of doneness is key. Nigella’s recipe involves marinating the steak briefly before searing it, which allows the flavors to sink in and tenderize the meat just enough. Then, it’s all about keeping the heat high and letting the steak get a good sear on both sides. The beauty of this recipe is how simple everything is, yet how much flavor you get from it.
What Nigella does with the marinade is magical. The combination of soy sauce, honey, and Dijon mustard creates this perfect marriage of sweet, salty, and tangy flavors that complement the meat so well. It’s a glaze of sorts, but also a marinade, allowing the steak to absorb just enough of the flavors to elevate it without overwhelming it.
Ingredient List
- Bavette steak: About 600g (the key ingredient, obviously). The beauty of bavette is that it’s affordable and so much more flavorful than some pricier cuts.
- Soy sauce: 3 tablespoons. It provides the salty, umami depth that you want in a marinade.
- Honey: 1 tablespoon. This balances out the soy sauce, giving the marinade a slight sweetness.
- Dijon mustard: 1 tablespoon. The tanginess cuts through the richness of the beef and adds some sharpness.
- Garlic: 2 cloves, crushed. Garlic is a classic flavor companion to beef, and it adds that aromatic depth.
- Olive oil: 1 tablespoon. Just a touch for searing.
- Salt and pepper: To taste.
That’s it. Five ingredients-plus salt and pepper-yet you end up with a dish that feels like it took hours to prepare. It’s one of those recipes that doesn’t overwhelm you with fancy ingredients, but still manages to impress.
How To Make Nigella Lawson’s Bavette Steak?
The process of making this steak is one of those moments where simplicity meets satisfaction.
- Prepare the Marinade: Start by combining the soy sauce, honey, Dijon mustard, garlic, and a generous pinch of salt and pepper in a bowl. Stir it together until you have a smooth, slightly runny marinade. This mixture is what’s going to bring all the flavor to the steak, so don’t rush it.
- Marinate the Steak: Place your bavette steak into a shallow dish or ziplock bag. Pour the marinade over the steak, ensuring it’s fully coated. Let it sit for about 15 to 30 minutes. You don’t need to marinate it overnight, which makes this recipe perfect for a spontaneous, impromptu dinner. During this time, the flavors will work their way into the meat.
- Heat the Pan: Once your steak is marinated, heat a large frying pan over high heat. The key to a great bavette steak is to get that pan hot enough to give the steak a good sear. Add a tablespoon of olive oil to the pan and swirl it around to coat.
- Sear the Steak: Place the steak in the pan, and don’t move it for about 3-4 minutes on the first side. Flip it over and cook for another 2-3 minutes on the second side for medium-rare. If you prefer it more cooked, add a minute or two, but try not to overdo it-bavette is best when it’s still juicy and tender.
- Rest the Steak: After cooking, transfer the steak to a plate and let it rest for at least 5 minutes. This step is essential because it lets the juices redistribute, making the steak even more tender when you slice into it.
- Slice and Serve: Slice the steak against the grain into thin strips. This helps break down the muscle fibers, ensuring each bite is tender. Serve it with whatever sides you like-maybe a fresh salad, some roasted potatoes, or even just a good piece of bread to soak up the juices.
Things I Learned
There were a couple of things I learned while making this dish that might seem obvious in hindsight but were key to making it successful:
- Don’t skip the resting time. I was in a rush once and tried to slice the steak right after cooking it. The juices ran everywhere, and the steak ended up a little drier than I wanted. Trust me, give it those few minutes to rest. It makes a big difference.
- The pan needs to be hot. The first time I made this, I didn’t let the pan get hot enough, and the steak didn’t sear properly. It ended up looking more like a boiled piece of meat than a beautifully caramelized steak. You want that crispy, slightly charred edge that comes from searing at high heat.
- Cutting against the grain is non-negotiable. I learned this the hard way. If you cut with the grain, the steak will be chewy, and it won’t give you that melt-in-your-mouth texture. So, take a second to figure out which direction the grain runs before slicing. It’s a small step, but it makes a world of difference.