Bavette steak, also known as ‘skirt’, is cut from the flank of the cow and because it is less tender than rump steak, it is often marinated or slow-cooked. When it is cooked on a griddle like this, it is vital to keep the cooking time down so that it is served medium-rare and then to carve it against the grain to keep it from being chewy. You will probably have to order a whole piece of bavette from your butcher but it is definitely worth it. This can get very smoky, so turn the extractor fan to max, open the windows and get ready to silence the smoke alarm. It’s ideal for barbecuing in the great outdoors, too.
Large bunch of parsley, finely chopped
Small bunch of oregano, leaves finely chopped
3 garlic cloves, peeled and crushed
2 rosemary sprigs, leaves finely chopped
1 red chilli, deseeded and finely chopped
35ml red wine vinegar
30ml rapeseed oil
1kg piece of bavette steak
4 Portobello mushrooms, brushed clean and cut into thick slices
12 whole cherry tomatoes on the vine
Sea salt and freshly ground black pepper
Watercress, to serve
Mix together the parsley, oregano, garlic, rosemary, chilli, red wine vinegar and a third of the oil. Season with a little salt and pepper then leave to infuse for approximately 2 hours.
When ready to cook, heat a large griddle pan over a high heat.
Brush the steak on both sides with the remaining oil, then, when the griddle is smoking hot, carefully put it on to the pan and fry for 4 minutes on each side. Remove the steak, wrap in tin foil and leave to rest.
Put the sliced mushrooms on to the griddle in a single layer and cook for 2 minutes on each side. Take the mushrooms off the griddle, then add the tomatoes and cook for approximately 2 minutes as well.
Carve the steak against the grain into long, thin slices and arrange the slices on a serving platter. Drizzle with a generous amount of chimichurri sauce and serve with the mushrooms, tomatoes and watercress.
Recipe extracted from Gordon Ramsay’s Ultimate Fit Food by Gordon Ramsay, published by Hodder & Stoughton, out 4th January, £25
Photographer: Jamie Orlando Smith