Make this bavette steak at home, then check out our steak diane, BBQ steak sandwich, steak au poivre and more steak recipes.


  • 600g bavette steak
  • 3 garlic cloves, grated
  • 250g wild rocket
  • 150ml extra-virgin olive oil, plus 2 tsp and extra to drizzle
  • 1 lemon, juice and zest, plus 1 tbsp lemon juice
  • 30g parmesan, grated
  • 30g toasted pine nuts
  • 20g basil
  • 200g cime di rapa or long-stemmed broccoli


  • STEP 1

    Toss the steak in a large bowl with the garlic, seasoning well. Leave to marinate for 20 mins.

  • STEP 2

    Make a pesto by blitzing the rocket, 150ml of oil, juice and zest of 1 lemon, parmesan, pine nuts and basil in a food processor, until combined. Season to taste and set aside.

  • STEP 3

    Put a frying pan over a high heat and, once hot, add 1 tsp of oil. Cook the steak for 2-3 mins on each side, depending on the thickness, or until well seared. Remove from the pan and leave to rest for 5 mins.

  • STEP 4

    While the steak rests, toss the cime di rapa or broccoli with the remaining tsp of oil. Season well. Wipe the pan clean and put back over a high heat. Cook the vegetables, tossing often, for 5-6 mins or until charred and tender. Transfer to a bowl and toss with the remaining 1 tbsp of lemon juice.

  • STEP 5

    Slice the steak thinly. Serve with the charred veg, a healthy dollop of the pesto and a drizzle of oil to finish.

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