Mary Berry Bavette Steak Recipe

Mary Berry's Thyme Bavette Steak with Potatoes & Wilted Spinach is a delightful recipe that brings the robust flavors of bavette steak, also known as flank steak, to the forefront. This dish is celebrated for its simplicity and depth of flavor, making it a perfect meal for any occasion. Mary Berry, a renowned figure in British cooking, showcases this recipe in her cookbook "Love to Cook," emphasizing fuss-free cooking with ingredients full of flavors​​​​.

Ingredients for the Bavette Steak with Potatoes & Wilted Spinach

• Bavette steaks (4 x 170g each)
• Baby new potatoes (750g), sliced into thin rounds
• Red onions (3), each halved and sliced into wedges
• Olive oil (3 tbsp)
• Garlic cloves (2), crushed
• Fresh thyme (2 tbsp), chopped
• Mixed coloured baby tomatoes (500g), halved
• Balsamic glaze (2 tbsp)
• Butter (a knob)
• Baby spinach (100g)
• For the marinade: Olive oil (4 tbsp), garlic cloves (2, crushed), balsamic glaze (1 tbsp), fresh thyme (2 tbsp, chopped)

Preparation Instructions

1. Start by preparing your bavette steaks, ensuring they're even in thickness for uniform cooking.
2. Create a marinade with olive oil, garlic, balsamic glaze, and thyme, coating the steaks well and letting them marinate.
3. Roast your prepared potatoes and onions, then add tomatoes, creating a beautifully roasted vegetable side.
4. Cook the steaks to perfection on a hot pan, then rest.
5. Wilt spinach in the same pan, adding a touch of butter for richness.
6. Serve by arranging the sliced steak, roasted vegetables, and wilted spinach on a platter, ready to delight any diner​​.

Storage and Reheating

For the best experience, Mary Berry recommends making and serving this dish immediately. The steak can be marinated up to 8 hours ahead, but the dish is not suitable for freezing. Reheating should focus on retaining the steak's moisture and the vegetables' texture, so gentle heating in a pan or oven is preferred.

Nutritional Information

This dish is rich in protein, vitamins, and minerals, thanks to the lean bavette steak and the array of vegetables. The use of olive oil adds healthy fats, while the balsamic glaze provides a tangy sweetness that balances the dish's flavors.

FAQ about the Bavette Steak with Potatoes & Wilted Spinach

• Can I use a different cut of steak? Yes, bavette steak is recommended for its flavor, but you can use other cuts if you prefer.
• How long should I marinate the steak? Marinating for about an hour is ideal, but you can extend it up to 8 hours for deeper flavor.
• Is this recipe suitable for a special occasion? Absolutely, its elegant presentation and rich flavors make it perfect for any gathering.

This recipe is a testament to Mary Berry's philosophy of cooking: using simple ingredients to create delightful meals. Its inclusion in "Love to Cook" underlines her commitment to recipes that celebrate the joy of cooking and eating well. For more detailed instructions and additional tips, consider exploring Mary Berry's cookbook for a comprehensive guide to preparing this and other delicious recipes.