A Marinade and A Sprinkle

Hot humid weather demands quick food bursting with colour and flavour. Slaving in the kitchen isn’t an option, nor is standing close to an even hotter BBQ. What then to prepare?


Bavette (skirt / flank) steak is a tasty, popular choice in France. A cheaper cut of meat, it benefits from the least possible cooking time – try rare or medium but beware, it will toughen horribly if well done. This is an ideal cut to marinate, the marinade both flavouring and tenderizing the meat.



Using a non-reactive container, combine the marinade ingredients in advance, add the bavette, cover and store in the fridge until time for supper. Sear in a preheated, hot frying pan or grill, cooking for a few minutes on each side.




Ginger Marinade

I shan't dictate a specific quantity of liquid ingredients, it's all rather dependant on the number and size of steaks you wish to prepare. Make sufficient to evenly coat the meat.


Mix together:


  • Chunk of fresh ginger, peeled and grated
  • 1 lemon, zest and juice
  • 1 red chilli, split lengthways
  • glug of olive oil
  • soy sauce


Taking inspiration from Bill Granger’s Tomato & Sumac Salad (Bill Granger, Every Day – a review to follow shortly!), I accompanied my bavette with a sumac spiked tomato, onion and basil salad.

A fruity citrus flavour, Sumac is a deliciously deep, rich red coloured spice. An excellent all-rounder and is often sprinkled over rice in Middle Eastern cuisine whilst wonderfully enhancing meat, fish, shellfish and salads.

Finely slice several tomatoes*, arrange on a platter and sprinkle with sea salt. Arrange slices of mild onion over the tomato slices and scatter with basil leaves. Drizzle with a fruity olive oil and finally sprinkle with sumac. Allow to stand for about half an hour before serving to allow the flavours to mingle.


* It is essential to use tomatoes at room temperature to release their true aroma when sliced...

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