1 organic bavette steak, 400g
salt and pepper
1 tsp mild, unflavoured coconut oil
fresh watercress, to serve
First, make the herb butter. Mix together the butter, the leaves from the thyme sprigs, parsley and the splash of balsamic vinegar, until well combined. Wrap in cling film and place in the fridge. Now get on with the steak. Place the bavette steak on a plate and sprinkle both sides with salt and pepper. Fry in the coconut oil, in a griddle or frying pan for 3-4 minutes per side, or until cooked to your liking. Leave to rest on a board for a few minutes before serving and then slice into strips and serve on top of the watercress, with a chunk of the chilled butter on top.
An unusual cut that has to be tried!
Taken from the rump end of the skirt, this steak has a looser fibre that is great when cut across the grain. A...