Bavette, green beans and girolles

Serves 4

Flank steak, or bavette as it's known in France, is a tasty, undervalued cut, but remember that it benefits from being cooked quite rare – the longer you cook it, the tougher it will get. Although it's not the most tender of cuts, it's really full of flavour. You will probably need to ask your butcher in advance to order in some flank; to be on the safe side, give it a good bash with a steak hammer and leave it in olive oil overnight to tenderise it a little.

About 600g good quality beef flank/bavette
Salt and freshly ground black pepper
3-4tbsp olive oil
250-300g French beans, trimmed and cooked in boiling salted water
200-250g girolles mushrooms, cleaned

For the dressing

2tbsp good quality red wine vinegar
6tbsp olive oil

Heat about 2-3 tbsp of the olive oil in a heavy frying pan and cook the girolles on a medium heat for about 4-5 minutes, turning them every so often, then keep warm. Heat a ribbed griddle, season the bavette and cook for about 3-4 minutes on each side, keeping it rare, then transfer to a plate to rest for a few minutes. Whisk the red wine vinegar and olive oil together and any juice from the bavette and season. Slice the bavette as thinly as possible and toss together with the beans, girolles and dressing; season to taste. Serve individually on plates or in a serving bowl for people to help themselves.