Marinated and grilled beef bavette with smoky garden onions , artichokes and salsa cruda

 

 

Serves 4

 

4 x 150g (3½oz) pieces of beef bavette, 

100ml extra virgin olive oil

2 garlic cloves, roughly chopped

1 small red chilli, deseeded and finely chopped

Finely grated zest of 1 lemon 

1 tsp thyme leaves

8 large salad onions or large, bulbous spring onions

8 baby artichokes, cleaned and blanched in acidulated water

1 quantity Crunchy shallot and garlic salsa cruda (see Basics)

olive oil, for cooking

sea salt and black pepper

 

Place the beef in a bowl and add the extra virgin olive oil, garlic, chilli, lemon zest and thyme, then leave to marinate for at least 1 hour.

 

Light the barbecue and set for direct/indirect cooking. Or set a griddle pan over a high heat

 

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: sirloin cooks quickly as it is quite thin, and it shouldn’t be cooked past medium-rare or they’ll be tough. Grill for 2 minutes on each side to char, then move to the edge of the barbecue to rest for a couple of minutes. Or remove from the griddle.

 

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 or over a medium heat on the griddle.

Now cut the artichokes in half, season and grill until nicely charred

 

Thickly slice the steaks and serve with the grilled onions, artichokes and salsa cruda.

 

 

Salsa Cruda

 

This really simple salsa is an ace accompaniment to grilled meats and fish-adding texture, freshness and a punch factor. Add the lemon at the last minute.

 

1 large banana shallot or 2 medium size, peeled and finely chopped

1 red chilli, deseeded and finely chopped

2 cloves garlic, peeled and finely chopped

2 tablespoons finely chopped flat parsley

2 tablespoons of olive oil

½ lemon for juice

Sea salt and black pepper