Barbecued Bavette Steak Recipe with Green Sauce

Paul Foster serves up a fantastic barbecued bavette steak recipe, served with a vibrant green sauce, IPA-braised onions and charred potatoes for a truly next-level barbecued beef dish. Make sure when slicing the beef you do so against the grain of the fibres to avoid any chewiness.

Ingredients

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Metric

Imperial

Bavette

500g of bavette steak
salt
oil

IPA braised onions

4 Roscoff onions, peeled, root trimmed down but not cut off
285ml of India Pale Ale
250ml of brown chicken stock
2 sprigs of Douglas fir pine

Barbecued potatoes

250g of new potatoes, Paul uses Aurora potatoes
salt

Green sauce

45g of flat-leaf parsley, leaves picked
45g of coriander, leaves picked
10g of mint, leaves picked
1 garlic clove, chopped
100g of sunflower oil
100ml of water

Rapeseed oil dressing

200ml of extra virgin rapeseed oil
50ml of Chardonnay vinegar
salt

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Barbecue with a lid
Blender

Begin by lighting your barbecue

To make the beer-braised onions, add the chicken stock to a saucepan and add the Douglas fir and onions. Pour in the IPA, cover with cling film and slowly bring to the boil. Reduce the heat and allow to simmer until tender

4 Roscoff onions, peeled, root trimmed down but not cut off
250ml of brown chicken stock
2 sprigs of Douglas fir pine
285ml of India Pale Ale

Bring a large pan of water to the boil and add the potatoes and a generous sprinkling of sea salt. Cook until just-cooked then drain on a wire rack – this is an important step as they need to be very dry to char properly on the barbecue

salt
250g of new potatoes, Paul uses Aurora potatoes

To make the green sauce, add all of the ingredients to a high-powered blender and blitz until vibrant and smooth – you’re looking for a coating consistency. Set aside until ready to serve

45g of flat-leaf parsley, leaves picked
45g of coriander, leaves picked
10g of mint, leaves picked
1 garlic clove, chopped
100g of sunflower oil
100ml of water

To make the rapeseed oil dressing, whisk the oil and vinegar together and season with salt to taste

200ml of extra virgin rapeseed oil
50ml of Chardonnay vinegar
salt

When the onions are tender, carefully slice in half with a sharp knife, cutting through the root

When all of your components are ready, it’s time to barbecue the bavette. Oil and salt the steak, then place on a hot barbecue (about 300°C), closing the lid to impart a nice smokey flavour. Check back every 2–3 minutes or so to check progress – you want it to be a dark golden colour on the underside, but not blackened. When ready, turn over the bavette and continue to cook

500g of bavette steak
salt
oil

A few minutes before the bavette is ready, add the onions and potatoes to the barbecue to give them a nice char

When the beef is ready, remove from the barbecue and allow to rest. Once rested, thinly slice the beef against the grain

To serve, place a spoonful of the green sauce on the plate and add the potatoes next to them. Add some slices of steak, then the onion halves, and drizzle with a little rapeseed oil dressing

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Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.