Nigella’s Bavette Steak, which has been marinated in tamarind, soy sauce, and honey before being grilled to perfection in 4 minutes is a delectable piquant treat fit for the most discerning palates.
Try More Nigella Recipes:
💕 Why You’ll Love This Bavette Steak Recipe:
- Effortless Prep: Simple ingredients, easy marination process.
- Tender Delight: Overnight marination ensures succulence.
- Quick Grill: Searing seals in flavor, charred perfection.
- Versatile Elegance: Effortless sophistication for any occasion.
❓ What Is Nigella’s Bavette Steak Recipe?
Nigella’s Bavette Steak is a gourmet delicacy that features a bavette cut marinated in a scrumptious blend of tamarind, soy, and honey, then grilled to perfection for an amazing eating experience.
🥩 Nigella Bavette Steak Ingredients
- 50 grams (1.75 ounces) tamarind paste
- 1/4 cup soy sauce
- 1/4 cup hot water, from a recently boiled kettle
- 2 tablespoons sunflower oil
- 1 tablespoon runny honey
- Bavette steak (whole piece)
🍛 How To Make Nigella Bavette Steak
- Dissolve the tamarind by adding the boiling water, soy sauce, and tamarind paste to the tiniest pot and stirring constantly over low heat.
- Transfer to a jug or bowl, stir in the honey and oil, and set aside to cool. Make sure it’s cool before using it.
- Put the bavette steak in a freezer-safe bag, add the cold marinade, turn the steak over so it’s covered on all sides, and then close.
- Put the bag on a platter and put it in the fridge overnight or for at least one day.
- Return marinated steak to room temperature. Get a large piece of kitchen foil ready.
- Preheat a griddle with ridges until it’s sear-hot. Remove the steak from the marinade, reserving any extra marinade for later use. Cook the steak for 2 minutes per side.
- Assemble a loosely sealed but tightly sealed packet with the steak using tongs and place it on a sheet of foil. Set the meat aside to rest for 5 minutes on a warm surface, such as a chopping board.
- Peel off the foil, set the steak on a board, and cut it thinly against the grain.
💭 Recipe Tips
- Overnight Marination: Enhance flavor by marinating bavette steak overnight.
- Sear-Hot Griddle: Preheat the griddle for a perfect char on the steak.
- Foil Packet Rest: Rest steak in foil after grilling to retain juices.
- Thin Slices: Optimal tenderness is achieved by thin slicing against the grain.
🥗 What Goes Well With Bavette Steak?
Perfect accompaniments to Bavette Steak include roasted peppers, sautéed green beans, bacon-wrapped asparagus, boiled potatoes, flour tortillas, creamed kale, fried cabbage, and cucumber vinegar salad.
🎚 How To Store Leftovers Bavette Steak?
- In The Fridge: Refrigerate leftover bavette steak for up to 3 days if kept in a sealed container or tightly wrapped in plastic.
- In The Freezer: Preserve leftover bavette steak in a freezer-safe bag and freeze for 3 to 4 months. Let it defrost in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Bavette Steak?
- Oven: Turn the oven on high heat (250°F) then throw bavette steak in an ovenproof dish and heat for about 20 minutes.
- Griddle Pan: Grill bavette steak for 2 to 3 minutes on each side over medium heat or until heated through.
- Air Fryer: Bring the air fryer temperature to 350°F then spread bavette steak evenly in the basket and heat for 5 minutes, or until hot.
FAQs
How is bavette steak best cooked?
Bavette steak is best cooked quickly at high temperatures to achieve a perfect sear, preserving tenderness and enhancing flavor.
Should you tenderize bavette steak?
Marinate or braise bavette steak for optimal tenderness, avoiding the need for additional tenderization methods.
Is bavette steak the same as tri-tip?
Bavette steak and tri-tip are distinct cuts, each with unique qualities; bavette is thin and flavorful, while tri-tip is more substantial.
What temperature do you cook a bavette steak?
Cook bavette steak at 450°F for a quick, high-heat sear, ensuring a flavorful crust while preserving its tenderness.
Try More Nigella Recipes:
Nigella Bavette Steak Nutrition Facts
Amount Per Serving
- Calories 350
- Total Fat 16g
- Saturated Fat 6g
- Trans Fat 0g
- Cholesterol 145mg
- Sodium 200mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 49g
Nigella Bavette Steak Recipe
Description
Nigella’s Bavette Steak, which has been marinated in tamarind, soy sauce, and honey before being grilled to perfection in 4 minutes is a delectable piquant treat fit for the most discerning palates.
Ingredients
Instructions
- Dissolve the tamarind by adding the boiling water, soy sauce, and tamarind paste to the tiniest pot and stirring constantly over low heat.
- Transfer to a jug or bowl, stir in the honey and oil, and set aside to cool. Make sure it’s cool before using it.
- Put the bavette steak in a freezer-safe bag, add the cold marinade, turn the steak over so it’s covered on all sides, and then close.
- Put the bag on a platter and put it in the fridge overnight or for at least one day.
- Return marinated steak to room temperature. Get a large piece of kitchen foil ready.
- Preheat a griddle with ridges until it’s sear-hot. Remove the steak from the marinade, reserving any extra marinade for later use. Cook the steak for 2 minutes per side.
- Assemble a loosely sealed but tightly sealed packet with the steak using tongs and place it on a sheet of foil.
- Set the meat aside to rest for 5 minutes on a warm surface, such as a chopping board.
- Peel off the foil, set the steak on a board, and cut it thinly against the grain.
Notes
- Overnight Marination: Enhance flavor by marinating bavette steak overnight.
Sear-Hot Griddle: Preheat the griddle for a perfect char on the steak.
Foil Packet Rest: Rest steak in foil after grilling to retain juices.
Thin Slices: Optimal tenderness is achieved by thin slicing against the grain.