Curious Cuts: Beef Bavette with a Tomato Salad
The following recipe has been adapted from Harris Farm Mexican Bavette recipe. Omit feta if you prefer. If you don't like your meat rare, slice the bavette once seared and cook slices for 10 seconds on each side before serving.
Servings: 4 -6
Ingredients
- 600 g beef bavette steaks approx 2
For the Marinade:
- 1 lime zested and juiced
- 2 tbsp extra virgin olive oil
- 2 tsp smokey paprika
- 2 tbsp rice malt syrup or honey
- ¼ tsp sea salt
- ¼ tsp freshly ground pepper
For the Salad:
- 200 g baby heirloom tomatoes chopped roughly
- handful snow pea sprouts
- 1 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1/4 teaspoon chilli flakes optional
- 50 g sheep's milk feta optional
- a few coriander leaves
Instructions
- Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over, cover and allow marinate for at least 30 mins at room temperature.
- Preheat oven to 180°C.
- Remove meat from the marinade. Grill steaks on high heat for
- minutes on each side until browned and place in oven for 5 mins for
- medium-rare. Remove from the oven, cover in aluminium foil and
- set aside. If you don't like your meat rare, slice the bavette into 1cm-thick slices once out of the oven and grill slices for 10 seconds on each side before serving.
- Arrange sliced tomatoes and pea sprouts on a platter, drizzle with olive oil and lime juice. Top with slices of the bavette steak and top with chilli flakes and crumbled feta cheese, if using and coriander leaves.
Notes
Gluten-free, Nut-free, Egg-free, Sugar-free | Options: dairy-free, Paleo
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