Nigella Bavette Steak Recipe

You know those nights when you’re starving, slightly hangry, and just not in the mood to faff around with five pans and a mandoline slicer? This steak is exactly what you need. It’s got that punchy, sticky marinade you’ll want to lick off your fingers, and it cooks faster than your playlist can finish a song. Bless Nigella and her knack for glam with no fuss.

I made this for a last-minute dinner when my mate popped over with a bottle of red and a questionable mood. Ten minutes later, the kitchen smelled like some spicy, tangy dream, and I felt like an actual magician. No one needs to know it only took 4 minutes on a hot griddle. Secrets are safe here.

Why You’ll Love It

• Quick and juicy – Literally done in under 10 minutes once marinated.
• Minimal ingredients, max flavour – Tamarind + soy + honey = genius.
• It’s forgiving – Slightly overcook it? Still delicious.
• Pairs with anything – Slaw, rice, greens, crusty bread, whatever’s in your fridge.
• Leftovers make epic sandwiches.
• No oven required – perfect for hot summer nights or when your oven’s full of chips.

Ingredients

• 50g tamarind paste
• ¼ cup soy sauce
• ¼ cup hot water (from a freshly boiled kettle)
• 2 tbsp sunflower oil
• 1 tbsp runny honey
• 1 whole bavette steak (roughly 600–800g)

How to Make It

Dissolve the tamarind goodness:

In the smallest pan you’ve got, stir together tamarind paste, soy sauce, and the hot water over low heat until smooth. It’ll smell a bit sharp — that’s good.

Whisk in the magic:

Take it off the heat and stir in the honey and sunflower oil. Let it cool a bit — pouring hot marinade on raw meat is a no-no.

Bag and marinate:

Toss the steak and the cooled marinade into a zip-top bag. Squish it around to coat, seal it, and pop it in the fridge overnight. Or at least 6 hours if you’re in a rush.

Let it breathe:

Take the steak out of the fridge about 30 minutes before cooking. It needs to lose that fridge chill or it won’t cook evenly. Get your griddle or pan hot — like properly hot.

Sear it, don’t baby it:

Slap the steak on the griddle (no oil needed). Cook for 2 minutes per side. Don’t poke it or press it — leave it to char.

Wrap it up:

Take it off the heat, place on foil, and wrap it loosely. Let it rest for 5 minutes. This step is gold. Don’t skip it.

Slice like a pro:

Unwrap, place on a board, and slice against the grain into thin strips. It makes all the difference, trust me.

Common Mistakes and How to Dodge Them

Forgot to marinate overnight?
Even 2 hours helps, just be sure to let the flavours soak in. Don’t skip entirely — the tamarind is the star.

Griddle not hot enough?
If it’s not smoking, it’s not ready. You want that proper sear and caramelisation.

Steak’s tough?
You probably cut it with the grain. Always slice across for tender bites.

Too salty?
Use low-sodium soy next time or balance with a squeeze of lime at the end.

Storage and Reheating

• Fridge: Store leftovers in a sealed container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge.
• Oven: Reheat at 150°C (300°F), wrapped in foil for 15 mins.
• Griddle: Flash fry slices for 1–2 mins on medium.
• Microwave: Not ideal. Use only if desperate and reheat in short bursts.

Frequently Asked Questions

What is bavette steak anyway?
It’s a flank-style cut — thin, rich, and perfect for high-heat cooking. Think flavour over finesse.

Can I use another steak cut?
Sure! Skirt steak works brilliantly too, or even rump in a pinch. Just adjust cooking time.

What if I can’t find tamarind paste?
Try pomegranate molasses or a splash of lime and soy mixed. Not the same, but still tasty.

Do I really have to slice it thin?
Yes. It’s the rule with bavette. Thick cuts = chew toy. Thin slices = buttery bites.

Nutrition Facts (Per Serving)

• Calories: 350
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 145mg
• Sodium: 200mg
• Carbs: 0g
• Protein: 49g
• Sugar: 0g

Try More Nigella Recipes:

• Nigella Butternut Squash Lasagne
• Nigella Ruby Noodles
• Nigella Venison Casserole