Red Wine Marinated Bavette Steak
take your steak & marinade game to another level!
Servings 4 people
Calories 797kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- frying pan
- baking tray
- BBQ or grill pan
- tongs
Ingredients
Steak
- 800 g bavette/flank steak
- 120 ml red wine
- 60 ml olive oil
- 4 cloves garlic
- 2 sprigs rosemary
- salt & pepper
Tomatoes
- 500 g vine tomatoes
- 3 tbsp olive oil
- salt
Potatoes
- 600 g brushed potatoes
- 4 tbsp olive oil
- 1 clove garlic
- 1 sprig rosemary
- 1 knob butter
Instructions
- Mix all the marinade ingredients together for the steak and place the marinade and steak in a ziplock bag for up to 2 hours
- Heat your BBQ to 300c and the oven to 180c
- Drizzle the tomatoes in oil and salt – set aside
- Clean the potatoes and chop them into 1cm cubes and par boil them for 3-4 minutes *see tips*
- Finely dice the rosemary for the potatoes
- Grill the steak on your BBQ for 10 – 12 minutes @ 300c or until internal temperature is 52-54c for medium-rare. The higher temperature will give you a nice crust/sear on the steak *see tips*
- Allow the steak to rest for 10 minutes
- As the steak is resting roast the tomatoes for 10-12 minutes @ 180c in the oven
- Fry the potatoes on high heat in olive oil for 10 minutes/ until golden brown, add the rosemary, butter & garlic at the end and toss to combine
- Slice your steak and serve with vine tomatoes, potatoes and either a jus, mustard or whatever sauce you enjoy with your steak
Notes
Tips/Tricks
- this recipe calls for the steak to be marinated minimum of 2 hours – my advice is to do so in the morning before work or whatever daily activities you will be doing so that come dinner time it’s quick and easy to make!
- if you don’t have a BBQ then you can grill the steak on high for 2-3 minutes per side and then finish in the oven for 8-10 minutes or until internal temperature is 52-54c for medium-rare
- you can prepare the potatoes in advance - just leave them in a bowl of ice-cold water in the fridge to stop them from oxidising and going brown
- if you don’t parboil the potatoes you will need to fry them for about 15 minutes instead of 10 to ensure they are cooked through
- resting the meat is just as important as cooking it to the right temperature – if you cut the meat to soon then the juices won’t have time to re-distribute and you will be left with a pool of red and an overcooked piece of meat
Nutrition
Calories: 797kcal | Carbohydrates: 33g | Protein: 47g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Cholesterol: 120mg | Sodium: 126mg | Potassium: 1664mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1056IU | Vitamin C: 48mg | Calcium: 83mg | Iron: 5mg