Bavette with caramelised endive

Serves 4

Bavette, or skirt steak, is a most underrated cut of beef; cut from the flank, it is packed full of flavour with the added bonus of being inexpensive. Well marbled with fat, it is best marinated for a long time (even for a couple of days) before being seared over a high heat and served rare. Here, I have served it simply with caramelised endive sweet and sharp, it works so well with the beef. It needs nothing else to complete this dish save perhaps for a very simple salad of lamb's lettuce with walnuts and segments of oranges, dressed lightly with a walnut-oil dressing.

1 skirt steak (800g-900g/13/4lb)
2 garlic cloves
140ml/1/4pint of tamari or light soya sauce
250ml/8fl oz extra-virgin olive oil
3tbsp red-wine vinegar
A few sprigs of lemon thyme
A generous grind of black pepper

For the braised endive

6 Belgian endives
50g/2oz unsalted butter
1tbsp caster sugar
Sea salt and freshly ground black pepper

Trim the steak of any sinewy bits. Then separate the thick end of the cut from the thinner end and place into a non-reactive bowl. Slice and chop the garlic, and mix with the tamari or soya sauce, olive oil, vinegar, thyme and pepper. Pour over the meat. Cover and leave to marinate over night or, better still, for a couple of days in the fridge.

When ready to serve, prepare the endive. Heat the oven to 180C/350F/Gas4. Slice the endive in half lengthwise and lay cut side up on a roasting tray. Dot over the butter and sprinkle over the sugar. Season and place on the middle shelf of the hot oven. Roast for 25 minutes or until golden.

While the endive is roasting, heat a grill, hot plate or large, heavy based frying pan. Remove the meat from the marinade, reserving the marinade, and pat dry with kitchen paper. Add one tablespoon of olive oil to the pan and place over a high heat.

Cook the meat for 60 to 90 seconds on either side, remove from the pan and allow to rest for eight to 10 minutes.

Place the marinade in a small saucepan and bring to a boil. Slice the beef across the grain into strips. Pour the warm marinade over the meat and serve with the endive.