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Flash Fried Bavette Steak with a Coriander, Lime & Yorkshire Chilli Dressing

DIFFICULTY: 3 out of 5  30 mins

Ingredients (serves 4)

  • 35g Fresh coriander
  • 1 Lime - Zested & juiced
  • 1 Red chilli - Deseeded & finely sliced
  • 40ml Tamari
  • 30g Fresh ginger - Peeled & grated
  • 2 cloves Garlic - Peeled & finely chopped
  • 2 Fennel Head - Shaved then thinly sliced
  • 20ml White wine vinegar
  • 4 Tomatoes - Each tomato sliced into 8 segments
  • 4 x 200g Bavette steaks
  • 2 tsp. Sesame seeds
  • 1 clove Garlic

Recipe courtesy of SNAP! Recipe Box www.snaprecipebox.co.uk

Flash Fried Bavette Steak with a Coriander, Lime & Yorkshire Chilli Dressing


Method

1. In a bowl, combine the coriander, zest and juice of a lime, red chilli, soy sauce, grated ginger and garlic. Add a dash of oil, mix well and leave to rest.

2. Place the fennel shavings and slices in a separate bowl. Add the white wine vinegar, a dash of oil, season with salt and black pepper and mix together. Add the tomatoes to the fennel and leave to rest.

3. Rub each bavette steak with a little olive oil. Heat a griddle pan until it’s smoking hot. Fry the steaks for 4-6 mins depending on how you prefer your steak cooked. Remove the steaks from the pan and allow to rest for roughly the same amount of time as the cooking.

4. To serve, slice each steak and place on a plate and dress with the coriander and chilli dressing. Add the fennel and tomato salad and top with sesame seeds.

 

 
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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email: info@hinchliffes.com

Farm Shop opening times: Mon-Sat 9:00am - 5:30pm, Sun 10:00am - 4:00pm
Resturant opening times: Mon-Sat 9:00am - 5:30pm, Sun 9:00am - 4:00pm

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