Ingredients
400 grams Bavette or Onglet Steak
2 tbsp Light Soy Sauce
1 clove Garlic
Method
Sources
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
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Finely slice and chop your garlic, and combine with the soy sauce and a good pinch of pepper Marinate your steak in the soy for about 30 mins in the fridge. Ensure that you take the steak out of the fridge and allow it to come to room temperature before cooking. Heat a griddle pan on the hob until it is screaming hot, and lightly coat the steak with olive oil. Fry the steak for around 2-3 minutes on each side for medium rare, or 3-4 for medium. This cut of steak shouldn't be cooked well done as it will be quite tough. Leave the steak to rest for a few minutes, and then slice into strips at an angle. Great served with french fries or mashed potato! !