Naan Bavette Sarnie
Clock Image
Prep: 30 mins
Cook: 15-20 mins
Naan compares to this steak sarnie with an Indian twist. You’ll make and bake your own naans to be the sandwich to our high welfare bavette steak with takeaway trimmings.
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852 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 150g pot of plain flour
  • ½ tsp baking powder
  • 2 tsp garam masala
  • A 150g pot of yogurt
  • 1 ridged cucumber
  • A thumb of ginger
  • 1 lime
  • 4 shallots
  • 2 bavette steaks
  • 1 tomato
  • A handful of mint, leaves only
From your kitchen
  • 2 tbsp + 2 tsp olive oil + extra for brushing
  • 1 tsp sea salt + extra for seasoning
  • 30-50ml cold water
  • Freshly ground pepper
You'll need
  • A large bowl
  • A couple of small bowls
  • Sieve
  • Tea towel
  • Frying pan with a lid
  • Foil
  • Rolling pin
Step by step this way
  • 1.

    Tip the flour into a bowl with ½ tsp of the baking powder and ½ tsp salt. Add 1 tsp of the garam masala. Spoon 1 tbsp of yogurt into a measuring jug and top up with cold water so it makes 80ml. Stir in 1 tbsp oil.

  • 2.

    Pour the yogurt, water and oil into the dry mix. Stir. Turn out and knead for 5 mins till smooth – oil your work surface and hands a little to stop the dough sticking. Cover with a clean tea towel. Set aside to rest for 10 mins.

  • 3.

    Grate the cucumber. Put in a sieve with ½ tsp salt. Scrunch together, then leave for 5 mins. Peel and grate the ginger. Zest the lime. Squeeze out any excess water from the cucumber. Pop into a bowl with the remaining yogurt, lime zest and ginger. This is your raita.

  • 4.

    Peel and finely slice the shallots. Heat 1 tbsp oil in a frying pan. Add the shallots. Fry for 5 mins till golden and crispy.

  • 5.

    Rub ½ tsp of the garam masala, 1 tsp of oil and some seasoning into each steak. Heat a large frying pan over a high heat. When the pan is hot, add the steaks. Fry for 4 mins on each side for rare, 5 mins for medium or 6 mins for well done.

  • 6.

    Pop the steaks on a plate. Cover loosely with foil. Set aside to rest. Thinly slice the tomato. Finely chop the mint leaves. Divide the naan dough into 4 balls. Roll out to the size of a side plate.

  • 7.

    Heat a clean frying pan till smoking hot. Brush one side of a naan with water. Place it in the pan brushed side down and cover with a lid. Cook for 20 secs. Carefully brush the uncooked side with a little oil. Flip over and fry for 15 secs uncovered. Remove the naan. Repeat with the remaining naans.

  • 8.

    Put a naan on each plate. Smear with the cucumber raita. Add a few tomato slices. Slice the steaks and add them to the pile. Top with the crispy shallots. Finish with a squeeze of lime juice and the mint leaves. Top with the final naans and serve.