Bavette Steak with Courgettes, Chilli, Mint & Basil

I tried a dish very similar to this when Ben Tish was the chef at Noma, and I literally didn’t share it with anyone, it was that good!
My version has basil, mint and chilli. It’s a perfect summer plate, bursting with flavour. Simply take to the table for everyone to share (or not, in my case!)


4 Bavette steaks
1 garlic cloves, finely sliced
1 large chilli, finely chopped
Small handful of fresh mint, shredded
Small handful of fresh basil, roughly torn
1 tbsp butter
5 tbsp extra virgin olive oil, plus extra for drizzling 3 large courgettes, thinly sliced
Juice 1⁄2 lemon
2 tbsp white balsamic vinegar
Salt & butter


Step 1
Place the steaks on a plate, drizzle with olive oil and season on both sides. Set aside.
Step 2
In a shallow drying pan, add the butter and 1 tbsp olive oil. Once the butter has melted add the garlic and chilli until soft (not brown) and then add the courgettes, 1 tbsp of white balsamic and season with salt & pepper. Cook on a medium heat, turning occasionally.
Step 3
Heat a separate frying pan on a high heat and fry the steaks for 4 mins on each side (alternatively you can cook the steaks on a BBQ) Once cooked, place on a warm plate to rest.
Step 4
Now deglaze the pan with 1 tbsp white balsamic, let it sizzle and swirl the juices around the edges to pick up all of the lovely meaty flavours. Then drizzle over the steaks.
Step 5
Once the courgettes have softened and start to caramalise, add 1⁄2 the herbs and lemon juice. Stir gently and then pile onto a serving plate.
Step 6
Cut the steaks into thin slivers and arrange on top of the courgettes. Finish with an extra drizzle of extra virgin olive oil and the remaining herbs.