THYME BAVETTE STEAK WITH POTATOES & WILTED SPINACH

Bavette is the French word for flank steak. You could use whichever cut you prefer, but this flat steak is full of flavour and is often called the ‘butcher’s cut’, as they love to keep it for themselves.

Serves 4

4 x 170g (6oz) bavette steaks 750g (1¾lb) baby new potatoes, each sliced into £2 coin slices

3 red onions, halved and each half sliced into 8 wedges 3tbsp olive oil

2 garlic cloves, crushed

2tbsp chopped fresh thyme 500g (1lb 2oz) mixed coloured baby tomatoes, halved

2tbsp balsamic glaze

A knob of butter

100g (4oz) baby spinach

For the marinade

4tbsp olive oil

2 garlic cloves, crushed 1tbsp balsamic glaze

2tbsp chopped fresh thyme

Place the steaks on a board and trim off any excess membrane. If the steaks are not even in thickness, cover with clingfilm or baking paper and bash with a rolling pin until they are.

Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinad eto coat. Leave to marinate for about 1 hour.

Preheat the oven to 220°C/ fan 200°C/gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for 25 minutes, or until the potatoes are lightly golden.

Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut-side up at the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.

Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1-2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.

Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other. Serve.