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.

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.
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.