Bavette steak with sautéed potatoes

Aaron Craze uses skirt steak to create his twist on steak and chips, with garlic and rosemary sautéed potatoes and a mouthwatering butter sauce
By Aaron Craze
Bavette steak with sautéed potatoes
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus resting
  • Effort: medium


  • 1 x 250 g Bavette steak
  • 1/2 bunches watercress
  • 1/2 lemon, juice only
  • 1 dashes of olive oil

For the potatoes

  • 300 g assorted heritage potatoes, boiled and sliced (e.g. Red Duke of York and Pink Fir)
  • knob of butter
  • 1 clove garlic, minced
  • 1 sprigs rosemary

For the butter sauce (makes a large roll to use again and again)

  • 500 g butter, softened
  • tarragon
  • grated horseradish


1. Season the steak and place in a hot griddle pan.

2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.

3. For the potatoes:lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).

4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.

5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.

6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.

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