Nigella Lawson served up a tasty bavette steak marinated in tamarind for a dinner party on Simply Nigella.

Nigella says: “Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavour. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, “sear the hell out of it and serve it rare”. I find 2 minutes a side on a very hot, ridged griddle optimum, but this does mean it’s only for those who like their steak blue.”

The ingredients are: 50g tamarind paste, 4 tbsp soy sauce, 4 tbsp hot water, from a recently boiled kettle, 2 tbsp sunflower oil, 1 tbsp runny honey and 750g (whole piece) bavette steak.