Bavette Steak with Herbed Butter and Watercress

Bavette steak is full of flavour and quick to cook - it pairs fantastically with peppery watercress, which is, in itself nutrient dense. You just need a small dollop of the herby butter so that it feels indulgent.

Jo Romero
Freelance Food Writer & Blogger
Twitter and Instagram: @joromerofood

Serves 2-3


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.

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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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