Recipe Mexican bavette
Ingredients
- Macphie Nacho Cheese Sauce
- Macphie sau-ci o.t.t® spicy Jalapeño savoury topping
- 250g bavette steak
- Tortilla wrap
- Fresh coriander
- Flat leaf parsley
- Cherry tomatoes
- Mixed peppers
- Red chilli
- Red onions
Method
Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper.
Heat a suitable frying pan, over a high heat until it’s smoking hot add a drizzle of olive oil and a few knobs of butter, allow the butter to foam and add the steak, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. Cook for 4-5 mins, allow to rest.
Whilst resting heat another frying pan, over a high heat quickly toast the wrap both sides so it begins to blister.
Carve the steak into thin slices, and arrange onto the toasted wrap, generously cover with Macphie Nacho Cheese Sauce and Macphie sau-ci o.t.t® spicy Jalapeño savoury topping.
Garnish with halved cherry tomatoes, sliced peppers, sliced red onions, sliced red chilli, coriander and parsley.
