Recipe: Barbecued beef bavette

RUTH PRETTY
Last updated 05:00 04/01/2014
Beef bavette
ROSS GIBLIN/Fairfax NZ

Medium-rare beef with crispy potatoes and deliciously salty butter.

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Save this recipe for a barbecue next weekend, not only allowing time to source beef bavette, one of the tastiest beef cuts, but also to prepare it.  Beef bavette is a boneless cut of meat similar in texture and flavour to flank steak. Flank steak, cut from the abdominal muscles of a cattle beast, is taken from the lower part of an animal whereas bavette is taken from a section above the flank in the loin area.  As with flank steak or skirt steak, it is important for tenderness to cut across the grain. Bavette is at its best when cooked medium-rare. 

Visit your local butcher and be staggered at the cost efficiency of bavette. 

Serve with crispy potatoes and Anchovy Butter, cooked green beans - which will also benefit from the butter - and  perhaps a salad, but definitely with a of pinot noir.

BARBECUED BEEF BAVETTE WITH HERB RUB, ANCHOVY BUTTER AND SCOUT POTATOES

(Serves 5-6)

Begin beef preparation three or four days ahead of your barbecue.  Dry-ageing beef bavette in the refrigerator will increase flavour and tenderness. 

1.5kg beef bavette, trimmed of silver skin
Herb Rub
15ml (1 Tbsp) olive oil 
Anchovy Butter
Scout Potatoes

To prepare beef, cut each bavette widthwise into 3-4 pieces, making sure each piece is as even in thickness as possible.

Loosely wrap in paper towels and place in refrigerator to dry-age for 2-3 days.

Remove from paper towels and rub Herb Rub onto beef.  Refrigerate overnight so flavours develop.

To barbecue beef, preheat barbecue flat plate to medium hot.  Sprinkle oil onto flat plate.  Using scrunched up paper towels rub the flat plate all over with oil.

Wipe excess Herb Rub off beef. Place beef onto preheated barbecue.

Cook for 4-6 minutes on first side, turn and cook on second side for 8-12 minutes,  or until beef is medium-rare.  Timing is dependent on the thickness of each piece.  If you wish, test for doneness by using a meat thermometer.  Beef cooked to medium-rare reaches 55°C-60°C.

Remove from barbecue and place on a metal tray away from heat.  Cover tray with tea towels and rest beef for 8-10 minutes.

Carve in to 1cm thick slices and serve hot with Anchovy Butter and Scout Potatoes.

HERB RUB

1 1/2 tsp freshly ground black pepper
2 large cloves garlic, peeled and crushed
2 tsp finely chopped pizza thyme leaves or thyme leaves
2 tsp finely chopped oregano or marjoram
45ml (3 Tbsp) olive oil

Place pepper and garlic in a bowl.

Add thyme, oregano and olive oil.  Mix together.

Use immediately or refrigerate in a small container covered with tight-fitting lid for up to five days.  Stir to recombine.

ANCHOVY BUTTER

(Makes 135g)

80g (8 Tbsp)  unsalted butter, chopped and at room temperature
20g (5) tinned anchovies, rinsed and very finely chopped
15ml (1 Tbsp) lemon juice
1 Tbsp Roasted Garlic pulp
1 Tbsp roughly chopped Italian parsleybb
Place butter and anchovies into a bowl and mix them so that the fillets break up and combine.

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Add lemon juice, Roasted Garlic pulp and parsley, and mix together.  Form in to a log and wrap in plastic wrap.

Store in refrigerator for up to five days.  Alternatively, freeze for up to three months. 

ROASTED GARLIC

3-4 bulbs of garlic
15ml (1 Tbsp) olive oil
1 Tbsp fresh thyme leaves, optional
1/2 tsp sea salt 
1/8 tsp freshly ground black pepper
30ml (2 Tbsp) olive oil

Preheat oven to 180°C.

Trim top quarter off garlic bulbs to expose cloves.  To avoid bitterness, place bulbs in a small saucepan of water set over a medium heat.  Bring to boil and cook for 10 minutes.  Drain.  Discard any loose skin and puncture sides and top with a fork.Place in a small ceramic dish and drizzle with oil.  Sprinkle with thyme, salt and pepper.

Place in oven and roast for 40 minutes or until cloves start popping out of skins.

Remove from oven and cool.  Squeeze cloves to extract pulp. Place pulp into a bowl and cover with second measure of oil. Store in refrigerator for up to three weeks.

SCOUT POTATOES

(Serves 4-6)

1.2kg floury potatoes (Agria work well), washed and cut into 2cm chunks
15ml (3 Tbsp) olive oil
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
2 Tbsp roughly cut rosemary leaves
4-5 unpeeled whole garlic clovesbb
Preheat oven to 220°C .

Place potatoes in roasting tray and add olive oil, salt, pepper and rosemary.  Toss together.

Add garlic and give pan a good shake. 

Place in oven. Bake for 30 minutes or until potatoes are golden brown. Serve hot.

- © Fairfax NZ News

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