- 1.2 kg piece Scotch Beef Bavette steak, stripped of membrane and excess fat
- Leaves from 2 sprigs rosemary, finely chopped
- Finely grated zest of a small lemon
- 2 tbsp lemon juice
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 2 tbsp olive oil
- 6 large potatoes, scrubbed and each cut into 8 wedges
- 3-4 tbsp sunflower oil
- 1 1/2 tsp mustard powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp finely chopped rosemary
- 6 - 8 small bunches vine cherry tomatoes
- Soured cream to serve
- Mix together all the marinade ingredients in a small bowl then brush over the bavette steak, rubbing it well into all the crevices. Set aside to marinate for 20 – 30 minutes. Get the griddle pan ready (or alternatively, this would work on the BBQ) and set the oven to 210°C.
- Parboil the potato wedges in fast boiling water for about 5 minutes, drain thoroughly and then toss with the oil, mustard, paprika, salt and rosemary and tip onto a large baking tray in a single layer. Place into the hot oven for about 30 minutes. After 15 minutes turn over the wedges with a spatula. Add the tomatoes to the baking tray for the last 10 minutes of cooking or until the tomato skins are beginning to split and the potatoes are well browned, crisp and tender.
- Once the griddle pan is very hot (or BBQ is at its maximum heat), pat the steak with kitchen paper to absorb any excess moisture then place it in the griddle pan or on the BBQ until sizzling and brown on one side (about 7 minutes) then turn it over to brown on the other side for a further 5 – 7 minutes. If the steak is still undercooked and feels too soft to the touch, turn and cook for another couple of minutes on each side. The whole process should take about 15 – 20 minutes and the steak should be rare to medium/rare. Don’t overcook it or it will become tough. Remove the steak to a board, cover with foil to allow it to rest before carving.
- When you are ready, carve the meat diagonally against the grain. Pile it up onto a warm serving dish for people to help themselves along with the potato wedges, tomatoes and a bowl of soured cream.