Bavette Steak Sambo

Being a beef farmer’s daughter, a good steak has always been a go-to dinner option!

Bavette steak if you haven’t heard of it before, don’t worry I hadn’t tasted it until a few months ago, is from the underside or belly of the animal. Its muscular but tender and literally falls apart when you slice into it which means melt in your mouth meat. Ask your local butcher and they’ll sort you out with some bavette steak.

For any good sambo, bread is key! I’ve used a sourdough baguette but any kind of thick crusty bread or baguette will do the trick. It will also be delish minus the bread with some chips, mash or salad on the side.

A good sauce is also vital to really elevate the dish so take your pick from pesto, mayo, yoghurt, aioli or simple ketchup.

For another great beef recipe, try my Beef & Spinach & Chickpea Curry.

Serves 1.

  • 1 bavette or minute steak, at room temperature
  • sea salt & pepper
  • rapeseed oil
  • 2 garlic cloves, peeled and minced
  • 4 mushrooms, thinly sliced
  • 2 large handfuls spinach
  • 2 tsp parmesan, grated
  • 100g red or white cabbage or celeriac, thinly sliced
  • 1 carrot, coarsely grated
  • 1/2 tbsp apple cider vinegar or lemon
  • 1/2 baguette or 2 slices of crusty bread
  • sauce of your choice
  1. Season the steak with salt, pepper and oil and massage well into the steak.
  2. Heat one teaspoon of oil in a pan over a low-medium heat and gently cook the garlic until it softens. Add the mushrooms and continue to cook until fully softened. Move the garlic mushrooms to one side of the pan and add the spinach.
  3. Toss the spinach regularly until it wilts, stir in the parmesan and remove the pan from the heat or set the veg on a plate for later.
  4. Return the pan to the heat or use a grill pan. Heat the pan until it begins to smoke, add the steak with a loud sizzle to the pan. Allow to cook without moving for 2-3 minutes before turning over onto the other side and cooking for a further 2-3 minutes. Place the baguette or bread for the last 2 minutes on the pan to slightly char and heat through.
  5. Remove the steak from the pan and allow to rest for up to 5 minutes.
  6. Make the slaw: mix the cabbage, carrot, apple cider vinegar and half a tablespoon of oil with a little salt and pepper together.
  7. To serve: spread the sauce of your choice on each slice of baguette or bread, use the spinach as your base followed by the mushrooms, slice the steak and add on top with the slaw on the side.
Bavette Steak Sambo; Delalicious; Sinead Delahunty
Happy cooking,
Sinéad
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