Grilled steak with herbs de Provence and truffle sauce recipe

Two of a butcher’s best-kept secrets are the inexpensive steak cuts bavette (flank steak) and onglet (hanger steak); either will do here. If you can’t find them pre-packed on the chilled supermarket shelf try a butcher or butcher’s counter.

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp


1kg small waxy potatoes (such as charlotte), halved lengthways

6 tbsp extra virgin olive oil

1 tbsp chopped rosemary leaves

1 tbsp chopped lemon

thyme leaves

1 tbsp chopped oregano

1 tbsp balsamic vinegar

600g bavette (a single piece about 2cm thick)

50g soured cream

50g truffle mayonnaise micro leaves or mustard cress, to serve

  1. Preheat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil. Cook the potatoes for 8 minutes, then drain using a colander and leave for a few minutes to steam dry.
  2. Meanwhile combine 4 tbsp oil, the herbs and vinegar in a small bowl, then divide this between two large bowls. The steak should be an even thickness – if not, pound it with a rolling pin to even it out. Add it to one of the bowls, turning to coat it, and set aside.
  3. Add another 2 tbsp oil to the second bowl. Tip in the potatoes, season and stir to coat. Spread the potatoes spaced slightly apart on a couple of nonstick baking sheets and roast for 20-30 minutes until golden, turning them every 10 minutes.
  4. After putting the potatoes into the oven, heat a ridged griddle pan over a high heat for several minutes. Season the steak on both sides then griddle for 4-8 minutes each side, until soft but with a slight resistance – the meat should remain rare (a meat thermometer inserted into the centre should read 43C-45C). Try not to move the steak except when turning. Transfer it to a warm plate to rest for 10 minutes.
  5. Blend the soured cream with the mayonnaise in a small bowl. Carve the steak diagonally across the grain into strips and arrange on plates. Drizzle over the sauce, scatter with a few micro leaves or cress and accompany with the potatoes.