Ingredients
- 2 x 250g/9oz bavette or flank steak
- 1 tbsp sunflower oil
For the marinade
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2-3 garlic cloves
- thumb-sized piece ginger, grated
- juice ½ lemon, reserve lemon half
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 rosemary sprig, bruised
Method
-
For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
-
Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.