Seasonal Recipe: Bavette Steak with Parmesan

 Bavette Steak with Parmesan, Pesto and Pine Nuts

This Bavette Steak recipe is a dinner party winner if you are entertaining meat eaters who will appreciate this gorgeous cut of meat. This is a cut of meat which used to be called ‘The Butchers Steak’ because it was a cut that butchers would often keep themselves as its damn tasty!  It’s from the flank/skirt which means the fat adds to the strong flavour.

Bavette Steak


  • 1 large bunch of basil
  • 100ml olive oil
  • 1/2 clove of garlic
  • Salt and freshly cracked black pepper
  • 50g Parmesan
  • 1 table spoon / handful of pine nuts which have been lightly toasted
  • Juice of ½ lemon


Crush the garlic and add to the food processor.

Lightly toast the pine nuts on a low heat until golden brown

TIP – these tend to turn quite quickly so keep an eye on them

In a food processor blitz all the ingredients together and gently pour in the olive oil until the a thick consistency is formed.

Taste, season and add in more salt, pepper or lemon juice to taste.


Bavette Steak with Parmesan, Pesto and Pine Nuts

  • To feed 4 guests
  • Bavette Steak, depending on your guests, 100 -150g per person will be plenty
  • 2 table spoons of good quality olive oil
  • Salt and freshly cracked black pepper
  • 1 table spoon of flaked parmesan per person or one block to grate from
  • Pesto from the recipe above or a good quality deli brought pot of basil pesto
  • ½ pack of pine nuts
  • 1 bag of rocket, washed
  • 2 table spoon of capers


Tip: Adding thinly sliced radishes to this dish is often something which guests also enjoy.



Rub the oil gently into the steak while a griddle or frying pan is heating up.

On a high heat sear the steak on both sides for 3 – 4 minutes.

Leave aside to rest, resting will makes sure that you do not loose any of the wonderful flavoursome juices.

Wash the rocket or salad you are serving the dish with.
When the steak has rested for at least 15 minutes, gently carve the steak into slices at an angle.

On each plate spoon on a generous table spoon of pesto and spread across the plate.

Arrange the steak on the pesto.

Scatter over the capers, pine nuts and parmesan shavings.

Decorate with radishes or the rocket leaves.

Serve and enjoy.


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