Open Faced Bavette Steak Sandwich

Name: Open Faced Bavette Steak Sandwich
Yield: 10
Ingredients: 15.0g Whole Grain Mustard; 5.0ml Lemon Juice; 50.0ml Olive Oil; 30.0ml Knorr Professional Concentrated Tamarind Sauce 850g; 200.0g Bavette Steak; 1.0pc Whole Grain French Baguette; 10.0g Parmesan Cheese; 10.0g Watercress; 30.0g Wholegrain Mustard

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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Steak Marination

Whole Grain Mustard 15.0 g
Lemon Juice 5.0 ml
Olive Oil 50.0 ml
Knorr Professional Concentrated Tamarind Sauce 850g 30.0 ml
Knorr Professional Concentrated Tamarind Sauce 850g
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Lim Siang Huat

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Bavette Steak 200.0 g

Garnish and Assembly

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

Western

Beef

Main course

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Preparation

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.

Western

Beef

Main course

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Open Faced Bavette Steak Sandwich

Ingredients