Marinated and grilled beef bavette with smoky salad onions

Marinated and grilled beef bavette with smoky salad onions

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

I find bavette to be one of the tastiest cuts of beef around. Cut from the animal’s strong, well-exercised abdominal muscles, the meat should be sliced against the grain to maximize tenderness; a little brining also helps. Don’t expect melt-in-the-mouth fillet here, though. This is beef that needs a little chewing, but the flavour more than makes up for that, and the smoky onions and zingy-crunchy salsa are the perfect accompaniments. Delicious.

Ingredients

Quantity Ingredient
4 x 100g pieces of beef bavette, onglet or thinly sliced rump
1 quantity see method for ingredients
100ml extra virgin olive oil
2 garlic cloves, roughly chopped
1 small red chilli, deseeded and finely chopped
1 lemon, zest finely grated
1 teaspoon thyme leaves
8 large salad onions or large, bulbous spring onions
1 quantity * crunchy shallot and garlic salsa cruda [rid:31874]
olive oil, for cooking
sea salt
black pepper

Method

  1. Place the beef in the brine and leave, covered, for 1 hour. Drain and transfer to a clean bowl. Add the extra virgin olive oil, garlic, chilli, lemon zest and thyme, then leave to marinate for at least 1 hour.
  2. Light the barbecue and set for direct/indirect cooking.
  3. Remove the beef from the marinade, season with salt and pepper and place on the grill in the direct heat zone. Keep a close eye on the steaks: bavette cooks quickly as it is quite thin, and it shouldn’t be cooked past medium-rare otherwise it’ll be tough. Grill for 2 minutes on each side to char, then move to the cooler edge of the barbecue to rest for a couple of minutes.
  4. Cut the onions in half lengthwise, keeping the stalks intact. Toss them with a little olive oil, season with salt and pepper and place directly on the grill in the direct heat zone and cook for 3–4 minutes until charred and tender.
  5. Thickly slice the steaks and serve with the grilled onions and salsa cruda.

Serve with

  • Slow-cooked chicken legs with polenta, gorgonzola and oregano; Beetroot with blood orange, almonds and chard.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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