Try our bavette steak with mole marinade, then check out our classic bavette steak, steak diane, steak au poivre and more steak recipes.


  • 2 whole dried ancho chillies
  • 3 tsp cumin seeds
  • 2 tbsp soft light brown sugar
  • 5 tsp cocoa powder
  • 2 tsp ground cinnamon
  • 4 tsp smoked sea salt flakes
  • 1kg bavette steak
  • 2 tsp vegetable oil
  • 1 red onion, thinly sliced
  • 2 limes, juiced
  • handful of coriander, finely chopped


  • STEP 1

    Remove the stalks from the chillies, then blitz in a spice grinder or mini blender until finely broken down – some flakes are fine, but there shouldn’t be any large chunks. Transfer to a bowl.

  • STEP 2

    Toast the cumin seeds in a small frying pan over a medium heat for 1-2 mins or until aromatic. Set aside ½ tsp and grind the rest to a powder using a pestle and mortar. Add to the bowl with the chillies, along with the sugar, cocoa, cinnamon, salt and ¼ tsp of black pepper.

  • STEP 3

    If the thickness of the steak is uneven, gently pound to roughly even out – it doesn’t have to be perfect. Rub the steak with the oil and season lightly with salt. Rub 3-4 tbsp of the spice blend over the steak and leave to marinate at room temperature for 30 mins. Meanwhile, combine the onion and lime juice with 1 tsp of salt and the reserved ½ tsp of cumin seeds. Let it stand, tossing occasionally, as the steak cooks.

  • STEP 4

    Heat the oil in a large cast-iron pan over a medium-high heat and, once hot, cook the steak for 5-6 mins on each side or until charred on the outside and medium-rare inside – this will depend on the thickness of the steak. Transfer to a platter, loosely cover and leave to rest for 5 mins.

  • STEP 5

    Drain the onions and toss with the coriander. Finely slice the steak across the grain and serve with the onions and a green salad.

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