“Bavette steak, or flank steak as it is known in America, comes from a well-used part of the cow, so has quite a different texture from more premium steak cuts, such as ribeye and sirloin,” explains chef Gordon Ramsay.

“Since it has more connective tissue (and therefore more flavour), it needs to be cooked quickly over a high heat, as here, or braised much more slowly at a lower temperature. When slicing it, always remember to cut across the grain to maximise tenderness.”

Blackened steak with kimchi
Blackened steak with kimchi (Hodder & Stoughton/Jamie Orlando-Smith/PA)
Blackened steak with kimchi
Print Recipe
Nutrition Facts
Blackened steak with kimchi fried rice and pickled radish
Amount Per Serving
Calories 611 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 300mg100%
Sodium 823mg36%
Potassium 1010mg29%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 3g3%
Protein 60g120%
Vitamin A 383IU8%
Vitamin C 8mg10%
Calcium 179mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Blackened steak with kimchi fried rice and pickled radish

Steak and eggs with a Korean twist
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: Korean
Servings: 2
Calories: 611kcal
Author: Gordon Ramsay


  • Frying pans
  • Bowl


  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce or tamari
  • 2 175g bavette (flank) steaks
  • Vegetable oil, for frying
  • 140 g kimchi, from a jar, plus 1tbsp of the juice
  • 250 g cooked jasmine or basmati rice
  • 2 spring onions
  • 2 eggs
  • 6 breakfast radishes or 5cm (2 inch) piece of daikon radish
  • 2 tbsp black sesame seeds or nigella seeds
  • 1 tsp chopped chilli, from a jar
  • Sea salt and freshly ground black pepper


  • Place a griddle (grill) pan or frying pan (skillet) over a high heat.
  • Put the hoisin and soy sauce into a bowl and mix together. Add the steak and stir to coat.
  • When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the steaks for two to three minutes.
  • Meanwhile, place a large, non-stick frying pan over a medium heat and add a little oil. While the oil is heating, roughly chop the kimchi, then add it to the pan. Add the rice and stir to combine.
  • Slice the spring onions, reserving the green tops for serving, and add to the pan with the rice and kimchi.
  • Flip the steaks over and cook for a further two to three minutes.
  • Place a second non-stick frying pan over a medium heat and add a little oil. When hot, crack in the eggs and fry for two minutes, until the whites are firm and beginning to crisp around the edges.
  • Finely grate the radishes into a bowl. Season with salt, then stir in the kimchi juice.
  • Divide the hot rice between two bowls. Put a fried egg on top and sprinkle with the sesame seeds, followed by salt and pepper. Finely slice the steaks across the grain and place alongside the rice.
  • Sprinkle over the chopped chilli and reserved spring onion greens before serving with the radish salad on the side.


Calories: 611kcal | Carbohydrates: 43g | Protein: 60g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 823mg | Potassium: 1010mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 6mg

Ramsay In 10 by Gordon Ramsay is published by Hodder & Stoughto. Photography Jamie Orlando-Smith. 

Ramsay in 10: Delicious Recipes Made in a Flash
  • Amazon Kindle Edition
  • Ramsay, Gordon (Author)
  • English (Publication Language)

Last update on 2021-10-13 / Affiliate links / Images from Amazon Product Advertising API


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