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Open Faced Bavette Steak Sandwich

Open Faced Bavette Steak Sandwich – - Recipe

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.

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Ingredients

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Steak Marination

Garnish and Assembly

  • Whole Grain French Baguette 1.0 pc
  • Parmesan Cheese 10.0 g
  • Watercress 10.0 g
  • Wholegrain Mustard 30.0 g

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.

...

Preparation

  1. 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.

  2. 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.
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