steak supper

Two members of the Good Food team share their favourite version of a classic, and tell us what makes it so special

- KEITH KENDRICK and BARNEY DESMAZERY

Keith Kendrick I make bavette steak for my dad, and I’m looking forward to the day when my teenagers can be bothered enough to make it for me. Also called flank, it is a beautiful piece of meat from the abdominal muscles of the animal. This makes it tougher and chewier than the classic ‘prime’ cuts, such as fillet, sirloin and rib-eye, so careful cooking and carving is needed. However, the reward is huge, beefy flavour.

Bavette is also a great option, and usually a budget buy, so it’s a good choice for families.

The first time I cooked it was on holiday in France. My kids loved it so much, I now cook it at home for them regularly.

Barney Desmazery

A prime cut like sirloin is the ultimate meat-eater’s treat. It’s best to cook single steaks individually, so you can give them the care and attention they need.

Some supermarket beef can be a bit bland, as it usually hasn’t been aged. A spice rub gives it a much-needed flavour boost.

To stretch this steak out to feed three or four, finely slice it and serve it in tacos with lots of veg and toppings. The spice mix also works well with chicken, and you could even cook the steak in the back garden on a barbecue, if the weather’s nice.

Bavette steak with chips, tarragon & mushroom sauce & watercress salad

SERVES 4 PREP 30 mins

COOK 50 mins EASY

1kg bavette steak, trimmed (ask your butcher to do this)

1 tbsp sea salt flakes