Bavette steak with pickled golden beetroot
Bavette steak with pickled golden beetroot
Skirt steak is seen as a secondary cut, but there's a lot to love about this tender, flavour-packed meat. It's best medium-rare, so don't overcook it!
Ingredients (12)
- 1/3 cup (80ml) extra virgin olive oil
- 2 garlic cloves, sliced
- 4 thyme sprigs
- 1.4kg bavette, cut into 2 pieces
- 50g unsalted butter, halved
Pickled golden beetroot
- 1 cup (250ml) apple cider vinegar
- 1 cup (250ml) white wine vinegar
- 1/2 cup (110g) caster sugar
- 1 tsp mixed peppercorns
- 5 thyme sprigs
- 3 garlic cloves, thinly sliced
- 800g baby golden beetroots, scrubbed
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the pickled beetroots, place the vinegars, sugar, peppercorns, thyme and 1/2 cup (125ml) water in a saucepan. Bring to a simmer over medium heat, then cook, stirring occasionally, for 3-4 minutes until sugar dissolves. Remove from heat and stir in the sliced garlic, then set aside to cool and infuse.
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2.Trim tops from beetroot, leaving 3cm attached. Using a mandoline, thinly shave beetroot through top. Place one-third of the beetroot in a 2L (8-cup) sterilised jar, then pour in one-third pickling liquid. Repeat process with remaining beetroot and pickling liquid. Seal jar and set aside at room temperature overnight to pickle.
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3.Preheat oven to 180°C. Place two ovenproof frypans over medium-high heat. Divide oil, garlic and thyme between frypans. Season steak and add to pan. Cook for 2 minutes each side or until browned. Add the butter and transfer pans to oven. Cook for a further 3-4 minutes for medium-rare or until cooked to your liking. Remove from oven, then baste with melted butter. Rest, loosely covered with foil, for 5 minutes.
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4.To serve, slice steak against the grain and serve with the pickled beetroot.
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