Open Faced Bavette Steak Sandwich
Inject a touch of class to your appetiser menu with this colourful tapas dish—made from freshly-toasted baguettes and Bavette steak, then marinated to perfection with Knorr’s Concentrated Tamarind Sauce.
Ingredients
Open Faced Bavette Steak Sandwich
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$0.0
Steak Marination
Whole Grain Mustard
/g
15.0 g
0%
Lemon Juice
/ml
5.0 ml
0%
Olive Oil
/ml
50.0 ml
0%
Knorr Concentrated Tamarind Sauce 1kg
/ml
30.0 ml
0%
Points
Bavette Steak
/g
200.0 g
0%
Garnish and Assembly
Whole Grain French Baguette
/pc
1.0 pc
0%
Parmesan Cheese
/g
10.0 g
0%
Watercress
/g
10.0 g
0%
Wholegrain Mustard
/g
30.0 g
0%
/
Steak Marination
-
Whole Grain Mustard 15.0 g
-
Lemon Juice 5.0 ml
-
Olive Oil 50.0 ml
-
Bavette Steak 200.0 g
Garnish and Assembly
-
Whole Grain French Baguette 1.0 pc
-
Parmesan Cheese 10.0 g
-
Watercress 10.0 g
-
Wholegrain Mustard 30.0 g
Preparation
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Steak Marination
- Combine whole grain mustard, lemon juice, olive oil and Knorr Concentrated Tamarind Sauce in a mixing bowl and mix evenly.
- Marinate bavette steak in the mixture for 2 hours.
- Drain the steak and heat up a cast iron pan.
- Add olive oil and sear the bavette to desired doneness.
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Garnish and Assembly
- Thinly slice baguette, season with salt and drizzle with olive oil.
- Bake baguette slices in 180°C oven until golden brown.
- Set aside and cool down.
- Slice bavette steak thinly and place it on the crispy baguette.
- Shave parmesan and garnish with watercress and wholegrain mustard seed.
