Coffee rubbed bavette steak with pounded herb sauce

Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. Over the narrow sea, they're a little more specific and French butchers call it bavette, which means "bib". bavette is big on flavour and tender enough, as long as you don't overcook them and eat fresh off the griddle or barbecue. Unless you really like it blue, resting for more than a few minutes will toughen things up. I'm not doing much of a sales job here but in France, onglet and bavette are up there with the best. They should be here too!

Yields1 Serving
For the bavette steak
 400 g Bavette steak
 30 g coffee beans, finely ground
 35 g smoked paprika
 50 g brown sugar
 40 g salt
 35 g black pepper
 35 g mild chilli powder
 1 tbsp yellow mustard powder
 1 tbsp ground ginger
For the herb sauce
 2 cloves of garlic
 50 g parsley
 25 g mint
 25 g tarragon
 25 g chives
 25 g olive oil
1

Mix together all dry ingredients and sprinkle over the steak half an hour before cooking.

2

On a high heat, cook the steak for 4 minutes on each side.

3

For the herb sauce, start by pounding the garlic with a pinch of salt to a paste.

4

Add the herbs except the mint and continue pounding.

5

Add the mint last as it will begin to discolour.

6

Loosen with olive oil to desired consistency and our over steak.

Ingredients

For the bavette steak
 400 g Bavette steak
 30 g coffee beans, finely ground
 35 g smoked paprika
 50 g brown sugar
 40 g salt
 35 g black pepper
 35 g mild chilli powder
 1 tbsp yellow mustard powder
 1 tbsp ground ginger
For the herb sauce
 2 cloves of garlic
 50 g parsley
 25 g mint
 25 g tarragon
 25 g chives
 25 g olive oil

Directions

1

Mix together all dry ingredients and sprinkle over the steak half an hour before cooking.

2

On a high heat, cook the steak for 4 minutes on each side.

3

For the herb sauce, start by pounding the garlic with a pinch of salt to a paste.

4

Add the herbs except the mint and continue pounding.

5

Add the mint last as it will begin to discolour.

6

Loosen with olive oil to desired consistency and our over steak.

Coffee rubbed bavette steak with pounded herb sauce
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