Bavette steak with garlic sauteed greens

Recipe serves 2

  • 2 Bavette steaks appx 170g
  • Small bunch of curly kale stalks removed and chopped
  • Handful of spinach, stalks removed and chopped
  • 2 garlic cloves thinly sliced
  • Pinch of red pepper flakes
  • 2 tsp red wine vinegar
  • 250g potatoes, scrubbed and chopped into 2cm pcs
  • 1 small sprig of rosemary, leaves finely chopped
  1. Preheat the oven to 190c and warm a roasting tray. Take steaks out of fridge to come to room temperature.
  2. Toss potatoes in oil and sprinkle with rosemary and seasoning. Spread out on roasting tray when hot and roast for 25 minutes, turning after 10.
  3. Brush steaks with oil and season
  4. Heat a frying pan or griddle to a very hot temperature with a little veg oil (oil should start to smoke slightly when correct temperature is reached.
  5. Sear steaks for 2 minutes each side then turn temperature down and cook for a further minute each side (for medium- add a little extra time for well done). Set steaks aside on a warm plate covered with foil to rest (for at least 10 minutes) and slice just before serving.
  6. Heat a large frying pan over high heat and add 1Tbsp oil. Cook garlic and pepper flakes briefly, then add greens, a few handfuls at a time, stirring in between.
  7. Stir in vinegar and a pinch of salt and cover. Cook for 5-10 minutes (depending on how crunchy you like your veg, and how full your pan is).
  8. Serve crispy potatoes with wilted garlicky greens and sliced steak.