- prep time10 min
- total time 10 min
Bavette is another name for flank steak, and this recipe shows you how to produce amazingly flavoured beef.
Courtesy of Chef Bryan Cruz of The Marc.
2 kg beef flank
1 bunch Italian parsley
1 head garlic, peeled
1 cup olive oil
salt and pepper
1. Juice and zest lemon. Combine parsley, garlic, lemon and olive oil in a blender/food processor and blend until smooth. Season with salt and pepper.
2. Clean and trim off the beef flank. Place in non-reactive container, pour marinade over top, mix well. Cover and refrigerate overnight. When ready to cook, place on a pre-heated and well-oiled grill and cook no further than medium.