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Marinated steak bavette (Flank Steak) served with soubise sauce and crushed roasted new potatoes.
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Worcestershire Sauce Marinated Flank Steak Recipe (Steak Bavette)

Steak bavette or flank really is just about the best value steak you can buy, and with a bit of careful cooking and carving, it can be incredibly tender, my version is marinated in Worcestershire sauce, garlic and thyme, and it is absolutely delicious!
Course Main Course
Cuisine Modern British
Keyword marinated flank steak, Steak bavette, worcestershire sauce flank steak, worcestershire sauce steak
Prep Time 5 minutes
Cook Time 15 minutes
Marinade Time 4 hours
Total Time 4 hours 20 minutes
Servings 2 Servings
Calories 551kcal
Author Brian Jones

Ingredients

  • 400 g Bavette/Flank Steak 14oz (AKA Bavette, you could also use skirt steak)
  • 2 tablespoon Olive Oil
  • 3 tablespoon Worcestershire Sauce
  • 3 Garlic cloves
  • 3 Sprigs Fresh Thyme
  • ½ teaspoon Salt
  • 35 g Butter 2 Tbsp

Instructions

  • Pour the olive oil and Worcestershire sauce into a resealable bag, bash the garlic cloves and throw them in and add the fresh thyme.
  • Add the steak, massage the steak in the marinade, seal the bag and refrigerate for at least 4 hours. To a maximum of 8 hours.
  • About 30 minutes before you are ready to cook the steak, remove it from the marinade and dry it with some kitchen paper.
  • Heat a 28cm or 11" frying pan (not non-stick if possible) over a high heat.
  • When it is very hot, season the steak all over with the salt, then cook for 1 minute, then flip it and cook for another minute.
  • Add the butter and flip the steak again, cooking for 1 minute on each side before flipping, marinating with the butter as you go. Keep flipping after every minute.
    For a nice rare-medium rare steak, you will want to cook the steak for 3 minutes in total on each side.
    For a medium steak, flip it another couple of times for a total of 4 minutes on each side.
  • Remove the steak and rest for 8-10 minutes covered with foil, then carve and serve.
    It is very important that you cut this steak across the grain (see my FAQ section further up the page).

Nutrition

Serving: 1 | Calories: 551kcal | Carbohydrates: 7g | Protein: 43g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 551mg | Potassium: 918mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 5mg
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