Marinated bavette steak

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Source

Ingredients

2 x 250g/9oz bavette or flank steak

1 tbsp sunflower oil

2 tbsp soy sauce

2 tbsp olive oil

2-3 garlic cloves

thumb-sized piece ginger , grated

juice ½ lemon , reserve lemon half

1 tbsp balsamic vinegar

1 tbsp honey

1 rosemary sprig, bruised

Method

For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.

Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.