Bavette steak with roast potatoes

Skirt steak is the most underrated cut of beef. Merrilees Parker cooks up a flavoursome yet budget-friendly meal
By Merrilees Parker
Bavette steak with roast potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the oven roast potatoes

  • 4 tbsp light olive oil
  • 4 large baking potatoes
  • 1 tsp thyme
  • 1 tsp rosemary

For the steak

  • 2 tbsp light olive oil
  • 4 x 150 g bavette steaks, trimmed

For the parsley salad:

  • 1 unwaxed lemon, juice and zest
  • 2 tsp Dijon mustard
  • 2 tbsp very finely chopped sun-dried tomatoes
  • 6 tbsp olive oil
  • tbsp baby capers
  • 1 tbsp cornichons, very finely chopped
  • 1 large handfuls small-leaved flat leaf parsley


1. Preheat the oven to 200C/gas 6.

2. For the roast potatoes: pour 2 tbsp olive oil into a large metal roasting dish and heat in the oven for 10 minutes.

3. Leave the skins on the potatoes and slice into 1cm slices. Put into a heatproof bowl and toss with the remaining oil, herbs and plenty of salt and pepper. Carefully pour into the hot roasting tray.

4. Cook for 30-40 minutes, turning once halfway through when one side should be crispy and golden.

5. For the steak: Shortly after youve turned over the potatoes, heat a griddle pan to smoking hot. Rub the oil into the steaks and season well. Add to the pan and cook for about 3-4 minutes each side for medium rare. Allow to rest before slicing.

6. For the parsley salad: First make the dressing by combining the lemon juice and zest with the mustard and sun-dried tomatoes. Whisk in the olive oil, add the capers and cornichons, season to taste and reserve until you are ready to serve.

7. To serve, place a few potatoes in the centre of your plate topped with some very thin slices of steak. Finally pour the dressing over your salad and pile on top of the steak.

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