Barbecued bavette steak with green sauce, IPA-braised onions and barbecued potatoes


Fresh Meat

  • 500g of bavette steak

Store Cupboard

Oils & Vinegars

  • oil
  • 100g of sunflower oil
  • 200ml of extra virgin rapeseed oil
  • 50ml of Chardonnay vinegar


  • 285ml of India Pale Ale

Cooking Sauces

  • 250ml of brown chicken stock

Speciality Ingredients

  • 2 sprigs of Douglas fir pine


  • 100ml of water