Bavette steak with Sauteed Kale, Garlic, Chilli and Peanuts
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
400gBavette steak - trimmed and cut to size
Sauteed Kale, Garlic, Chilli and Peanuts side
extra-virgin olive oil
cloves garlic, thinly sliced
red chili flakes
2bunches of kale (remove the stems) & slice cross-ways
sea salt and ground pepper
Preparing the sauteed Kale, Garlic, Chilli and Peanuts side
Over a medium heat, In a large pan, heat the oil and then add the garlic and chili flakes and sauté for 2 mins or until the garlic just begins to brown.Then add the kale in batches and toss to coat with oil. Once all in, cover the pan with a lid and sauté for 5 mins.Remove the lid, season and cook for 3 mins, or until the moisture has mostly evaporated.
Preparing the Bavette steak
Make sure your Bavette steak has been brought to room temp before frying.Pre-heat a heavy based frying pan until you hear a sizzle when drop a little oil
in.Season the meat just before you ad to the pan.Cook over high heat turning the steak only once after a rich, golden crust has formed (you can tell when to turn as the steak will be able to move i.e. not stuck to the pan).Then reduce the heat to medium and cook for 3 - 4 minutes each side for rare.Finish by adding a large knob of butter when.
Leave to rest in a warm place at least 5 minutes before slicing.