Whenever I go and stay in Penge on a weekend, it’s very hard not to head straight to The Butchery in Forest Hill. Every single piece of meat that I have bought from there has been exceptional, and the prices are very good considering the high quality of the meat that you are getting.
Last time I was there, I bought one large piece each of bavette and flatiron steak, two bags of proper pork scratchings and 1/2 a pound of smoked bacon. That was £16. The steaks easily did two dinners, and possibly four had I not eaten all of mine.
I’ve had onglet before, as that seems to be the steak of fashion these days, but I hadn’t had flatiron or bavette, and wanted to give them a try. They have a reputation for being incredibly flavourful, but also for being tough if not cooked right, so I decided on a marinade. Red wine, lots of garlic, thyme. Can’t go wrong with that.
Roughly 2 glasses of red wine, 5 cloves chopped garlic, handful of chopped parsley, teaspoon of dried thyme and a glug of olive oil.
Put the steaks in it, leave for 2 hours, turning every half hour.
Cook on a searing, smoking hot griddle for 3 minutes per side. Serve with chimichurri sauce.
Chimichurri Sauce (not authentic so don’t kill me)
Bunch flat parsley
3 spring onions
2 cloves garlic
Red wine vinegar
1 tsp sugar
Chop the garlic, parsley and onions all together until very fine.
Put in a bowl, pour over equal parts olive oil and vinegar.
Stir in 1 tsp sugar until dissolved ands add salt and pepper to taste. Add in some dried chilli flakes if you want a kick.
The steaks cooked up brilliantly, despite it being my first steaks cooked on an electric hob.