Grilled Beef Bavette with Smoky Salad Onions

Brined and marinated beef bavette grilled to perfection, served with charred salad onions and a zesty salsa cruda.

Beef High Protein Dairy Free Gluten Free Barbecue

Estimated Nutrition

Calories

546.1

kcal / serving

2184.5 kcal total

Carbs

22.2g

per serving

88.6 g total

Fat

39.1g

per serving

156.4 g total

Protein

27.1g

per serving

108.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

Brown

Fruits

piece

Lemon

Finely grated zest only for marinade

Meat

400

Beef Bavette

Cut into 100g pieces; onglet or thinly sliced rump are alternatives

NutsSeeds

100

Sea Salt

Coarse

piece

piece

piece

clove

Roughly chopped for marinade

tsp

Thyme

Leaves only

clove

Garlic

Finely chopped for salsa

tbsp

Flat leaf Parsley

Finely chopped

OilsFats

100

Extra Virgin Olive Oil

Used for marinade

tsp

Olive Oil

For cooking onions

tbsp

Olive Oil

For salsa

Other

tbsp

Honey

Vegetables

piece

Red Chilli

Small, seeds removed and finely chopped for marinade

stalk

Salad Onion

Large bulbous spring onions halved lengthways keeping stalks intact

piece

Banana Shallot

Finely chopped for salsa

Method

Move beef to a cooler area to rest for 2 minutes.

Season beef and grill on high heat for 2 minutes per side until charred.

Mix the salsa ingredients together, adding lemon juice at the end.

Preheat the barbecue for direct heat cooking.

Coat beef in olive oil, garlic, chilli, lemon zest, and thyme, then marinate for at least 1 hour.

Cool the brine, submerge the beef for 1 hour, then drain.

Combine brine ingredients with 1 litre of water in a saucepan and bring to a boil to dissolve solids.

Slice steak and serve with the onions and salsa.

Coat onions in oil and seasoning, then grill for 4 minutes until charred.