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Mary Berry’s Thyme Bavette Steak with Potatoes and Wilted Spinach

A sticky and garlicky marinade with balsamic glaze and fresh thyme elevates this bavette steak recipe from Mary Berry to new heights.

From the book

Mary Berry


Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour and is often called the ‘butcher’s cut’, as they love to keep it for themselves.

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4 x 170g (6oz) bavette steaks
750g (1¾ lb) baby new potatoes, each sliced into £2 coin slices
3 red onions, halved and each half sliced into 8 wedges
3 tbsp olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh thyme
500g (1lb 2oz) mixed coloured baby tomatoes, halved
2 tbsp balsamic glaze
A knob of butter
100g (4oz) baby spinach
For the marinade:
4 tbsp olive oil
2 garlic cloves, crushed
1 tbsp balsamic glaze
2 tbsp chopped fresh thyme

Essential kit

You will need: a large frying pan or griddle pan.

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Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.

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

Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden.

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. 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.

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 a few minutes until wilted.

Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other and serve.

Mary’s tips:

Best made and served. The steak can be marinated up to 8 hours ahead.

Not for freezing.

Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.

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From the book: Love to Cook

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