thyme bavette steak

Makes 4 Servings     Prep Time: 1-2 hours.    Cooking Time: 30mins - 1 hour



4 Bavette Steaks (6 oz each)

- 10 oz baby potatoes, cleaned and cut into thin slices 

- 3 red onions

- 3 Tbsp olive oil

- 2 garlic cloves, crushed

- 2 Tbsp chopped fresh thyme 

- 18 oz baby tomatoes in assorted colors, halved 

- 2 Tbsp balsamic glaze

- 1-2 Tbsp of Butter 

- 4 oz baby spinach 

- Salt and pepper to taste 


for the marinade:

- 4 Tbsp olive oil

- 2 cloves of garlic

- 1 Tbsp balsamic glaze 

- 2 Tbsp chopped fresh thyme

- Salt and pepper to taste



1. Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.

2. Place the marinade ingredients in a bowl and mix well. Season with salt and pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.

3. Preheat the oven to 425 F. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season with salt and pepper and toss together. Roast for about 25 minutes, or until the potatoes are lightly golden.

4. Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes, cut-side up, on the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.

5. Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for few minutes until wilted.

6. Season the spinach and spoon into the centre of a long serving platter. Slice the steak into long strips and arrange on one side. Spoon the potato, onions and tomatoes on the other side and serve immediately.



Thyme Bavette Steak
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