StakeHAUS’s Irish Bavette and Rosemary Chips

“On the stall here we use Irish beef, and we use a bavette cut. Now, this is a slightly cheaper cut of beef but it’s absolutely delicious. The Irish beef is grass-fed, so when we put it on the grill, all that flavour comes out. So we literally just oil it, loads of salt and pepper, and it is absolutely spot on served medium rare.” – Lily, STAKEhaus owner

For the steak

2 x 150g bavette steaks
Olive oil
Salt and pepper

For the rosemary chips

3 medium potatoes
1 tbsp olive oil
½ tsp coarse sea salt
2 tsp dried rosemary
Dried chilli flakes

For the steak

2 x 150g bavette steaks
Olive oil
Salt and pepper

For the rosemary chips

3 medium potatoes
1 tbsp olive oil
½ tsp coarse sea salt
2 tsp dried rosemary
Dried chilli flakes

Step 1

Remove bavette steaks from the fridge and allow to return to room temperature

Step 2

Scrub your potatoes and roughly chop into ½ cm sticks.

Step 3

Soak the sticks in bowl of cold for up to 30 minutes. This will get rid of excess starch and result in crispier fries upon cooking.

Step 4

Grind together the salt and dried rosemary in a pestle and mortar to create rosemary salt.

Step 5

Remove the sticks from the water and blot dry.

Step 6

Place the dry potato sticks in a bowl. Drizzle with the olive oil and use your hands to coat. Season with a good pinch of rosemary salt you prepared earlier.

Step 7

Pre-heat the oven to 225° C and line a baking tray with a piece of baking paper. Place the potato sticks on the baking tray, making sure they do not touch each other. The more space they have around them the crispier they will turn out.

Step 8

Bake for about 30-35 minutes, turning after 20 minutes.

Step 9

Once you take them out of the oven, sprinkle with the rest of the rosemary salt and the chilli flakes.

Step 10

Whilst the chips are cooking, place your bavette steaks in a bowl with a good glug of olive oil and rub with salt and pepper.

Step 11

Heat a griddle pan until very hot, then place the bavette steaks on and sprinkle with salt. Cook for 8 – 10 minutes for a medium-rare steak, turning every two minutes.

Step 12

Once removed from the heat, leave to rest for 10 minutes, before serving alongside the chips.