Spiced BBQ Beef Bavette Recipe by Christopher Howe
Recipe by Christopher Howe, Chef and Founder at Provenir
Christopher Howe share’s his BBQ Provenir Bavette recipe – one of his favourite BBQ cuts, full of flavour and great texture – dusted with Sam Fakhouri’s famous secret spice mix and served with BBQ vegetables and Holy Goat feta. Perfect!
Bavette steak (or flank steak) is a lean, loosely textured and flavourful cut from the rear underside of the beast. This cut is highly valued by chefs for succulent beef dishes and can be found in many high-end restaurants. Although bavette may be a cut that is often only found at traditional artisan butcher shops in Australia, it is a truly special steak when cooked with care (like any beef steak, really).
How to cook Bavette Steak
It’s recommended to cook Bavette steak on a high heat for a short period of time – season and drizzle some olive oil on the meat before taking it to the pan, then cook to rare or medium rare (no more than 2–3 minutes on each side). They key is to avoid turning the steak more than necessary to ensure that the moisture is retained in the meat – this cut is quite lean and may quickly become dry if overcooked. The final stage is to rest the meat in a warm place (such as warm room temperature or an oven on a keep-warm) for up to 20 minutes. Slice the meat into thin strips and serve with your favourite sides.
BBQ Bavette Recipe
- 1 Provenir Bavette (approx. 500g)
- Black pepper grinder
- Course salt
- Extra virgin olive oil
- Optional – Sam Fakhouri’s famous secret spice mix (as it’s a secret, Sam won’t tell me what’s in it, so I’m hazarding a guess below)
This is just a guide – play around and find out what you like, or what’s on hand – even a pre-made Baharat spice mix, or ‘Moroccan spice mix’ would work, there’s no hard and fast rules
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon ground cayenne
- pinch ground cinnamon
- pinch ground allspice
- pinch ground clove
- Bunch of asparagus or vegetables for chargrilling
- Roquette topped with broken up chevre or quenelles of minted natural yoghurt
“We’re aiming for medium-rare here, so adjust accordingly for your preference … We are going to rest this baby (and it will keep cooking as it rests and relaxes) so err on the lesser side. You can always chuck it back in for 30 seconds later, but you can’t uncook it.”
BBQ Beef Bavette
- Remove the Bavette from the fridge at least an hour prior to cooking and allow to reach room temp on the bench (still packaged).
- Fire up the BBQ, you want the grill nice and hot as this is a quick cook.
- Remove the Bavette from the packaging, pat dry with kitchen paper, place on a plate, oven tray, or mixing bowl.
- Add as much or as little spice mix as desired – whilst Bavette is a full flavoured beef cut, you don’t want to overpower that amazing flavour.
- Pick the Bavette up and rub the spice mix and seasoning in (option is to do this the day prior and dry marinade overnight for deeper, more subtle flavour – if doing so make sure you don’t add any salt yet, as it will dry brine and draw liquid out of the meat).
- Season well with salt and a good amount of cracked pepper (don’t be shy on the salt).
- Splash a few good slugs of quality extra virgin olive oil over the Bavette, with a quick toss to cover.
- Grab your tongs and a clean tray and head to the bbq!
- Place the Bavette on the chargrill 45˚ to the bars so the char marks run diagonally.
- Drizzle with any extra oil/spice mix from the bowl (watch for flare ups).
- After 2 minutes cooking on one side, flip and close the lid. The Bavette will shrink along its muscle fibres (grain). Don’t panic.
- After another 2 minutes open up and give the beef a poke with a clean finger. You want the thickest section to feel a tad firmer than the soft part of the palm of your hand below your pinky. We’re aiming for medium-rare here, so adjust accordingly for your preference, However take our word for it that anything over medium is going to start getting tough (and you’ll be sorry).
- If required – and depending on a number of factors such as the thickness of your Bavette, and the heat of your BBQ – flip, and cook with the lid down for another 1 minute, 2 at most. We are going to rest this baby (and it will keep cooking as it rests and relaxes) so err on the lesser side. You can always chuck it back in for 30 seconds later, but you can’t uncook it. If using a meat thermometer aim for 53–54˚C internal at the thickest part.
- Remove from grill, place on an oven tray, loosely cover with aluminium foil. Leave the BBQ/grill on low.
- Rest for 10 plus minutes at room temperate (away from the family dog).
- When ready to serve get a cutting board and sharp carving knife ready, then turn the BBQ/grill up to high.
- ‘Flash’ the Bavette for 30 seconds each side on the BBQ/grill – as it has been resting the heat has transferred to the centre. The internal moisture will transfer from the centre back out to the edges – the outside has cooled, therefore we just want to get some heat back into the outside and a bit more colour and flavour.
- Place on the cutting board and carve across (90˚ to) the grain (which is the long fibres in the Bavette). Cut with the knife rotated on a 45˚ angle and in slices 1cm thick. This method ensures a lovely cross section of your perfectly medium rare Bavette.
Serving the Bavette
Serve with chargrilled or roasted vegetables, asparagus, olives, roquette topped with broken up chèvre, or quenelles of minted natural yogurt. Perfect!
– Christopher Howe
Christopher Howe as an award-winning chef and a founder of Provenir.
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