This recipe from Miranda Gore Browne was inspired by cooking on the Chilli Fiesta stage with the brilliant Masterchef winner Kenny Tutt.
Miranda says: "Bavette steak is adored by the French, cheaper than the usual beef cuts – ask your butcher to cut some for you and you won’t look back, I’m sure. It’s wonderful for frying fast in a super-hot pan or cooked super slowly in a casserole or pie. This is the perfect recipe for a simple autumn supper with friends."
- 100g plain flour
- 100g polenta or cornmeal
- 150g roasted butternut squash
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 20g sugar
- 240ml milk
- 1 egg
- Sweetcorn kernels from one corn on the cob or 1 small tin of sweetcorn
For the steak:
- 600g bavette steak
- 3 tbsp of balsamic vinegar
- 1 tbsp of butter
- 250g British vine tomatoes
Marinate for at least six hours or overnight in…
- 4 tablespoons of honey
- Half an orange, squeezed
- 1 tsp of cumin
- 1 clove of garlic, crushed
- 1 tsp of dried chipotle chilli flakes
- 1 -2 tbsp of oil
- Fresh herbs
- Preheat the oven to 200C.
- Grease a round ovenproof dish with butter.
- Mix together all the cornbread ingredients and beat well to combine using a wooden spoon.
- Pour into the prepared dish, stand on a flat baking tray and bake in the preheated oven for about 20-25 minutes or until golden brown (it may need longer if your dish is deeper).
- Put the frying pan onto heat, it needs to be super-hot. Drizzle in the oil and don’t add the steak until the pan is smoking hot.
- Put the steak in the pan and cook for about four minutes, turn over and cook on the other side. Cook for longer if you like your steak well done.
- Take the steak out of the pan and leave it to stand for about 10 minutes.
- Pop the tomatoes into the pan to fry and blacken a little in the meat juices.
- Take the cornbread out of the oven and tip it onto a large platter.
- Carve the meat into slices, cutting across the grain.
- Pile the meat onto the cornbread.
- Squash a few of the tomatoes into the meat juices, add the balsamic vinegar and the butter into the pan with the juices, stir until glossy. Spoon on top of the meat.
- Chop fresh herbs on top.