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Marinated Bavette Steak

Bavette steak is what we refer to as flank steak. As always, with this cut of meat, it is wholly improved with a good, long marinade. In this version, sweet and savory work together to create a lovely flavor and tender steak. The addition of lemon juice rubbed on the steak just before cooking lends a slight citrus note and a wonderful freshness.

Marinated Bavette Steak

1 bavette steak
2 tbs. soy sauce
2 tbs. olive oil
2-3 garlic cloves, grated
thumb-sized piece ginger, grated
juice of ½ lemon (reserve the other half)
1 tbs. balsamic vinegar
1 tbs. honey
1 rosemary sprig, bruised
1 tbs. vegetable oil

Place the steak flat in a dish or zip-lock bag. Combine all but the vegetable oil and pour over the steak. Cover and chill overnight, turning a few times. Bring to room temperature for 30 minutes before cooking. Brush off the marinade, rub with the reserved lemon half, brush with the vegetable oil and season.

Heat the grill or griddle pan to medium- high and cook the steak 3-4 minutes per side for medium-rare. Cover with foil and rest for 5 minutes before cutting across the grain to serve.

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