How to Cook Blackened Bavette Steak with Chinese ‘Seaweed’ - Farmison & Co

Ingredients

• for the ‘seaweeed’
• 1 small savoy cabbage or a head of spring greens
• 1 tsp white sugar
• 1 tsp salt
• 1 tbsp oil
• Pinch Chinese 5 spice powder
• Furikake to finish (optional)
• Lime wedge to serve
• for the steak
• 2 bavette steaks
• 25 ml olive oil
• 25 ml light soy sauce
• 20 g soft brown sugar
• 15 ml balsamic vinegar
• 1 tbls. English mustard