Grilled bavette with grape must, pumpkin and cime di rapa

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This rustic, wintry dish of flavourful bavette (also known as hanger) steak, layered up with sweet chilli-spiked Delica pumpkin and cime di rapa (turnip tops) wilted in anchovy-infused oil is simple yet devastatingly effective. The beef is marinated in grape must (an Italian ingredient available online or from good delis) for extra smoky, molasses-like flavour.

If you're struggling to get your hands on turnip tops, any seasonal greens such as chard, spinach or cavolo nero would work well too.

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First published in 2021





Sprinkle a generous amount of salt over the bavette, then rub in the olive oil and grape must. Set aside in the fridge to marinate for 2 hours
  • 1kg bavette steak, in a single piece
  • sea salt
  • 100ml of grape must, plus a little extra for drizzling
  • 100ml of extra virgin olive oil, plus extra for drizzling
Take the meat out of the fridge and allow to come to temperature for 30 minutes before cooking
Place a griddle pan over a very high heat and wait until the pan is smoking hot. Place the bavette on there and leave to cook, turning occasionally, until deeply charred all over – around 8-10 minutes will give you a medium-rare finish, but for more accuracy use a temperature probe and cook to 53°C
Meanwhile, place a wide frying pan over a medium heat and add a generous drizzle of olive oil. Place the pumpkin wedges in the pan, sprinkle with salt and leave to cook, turning occasionally, until golden and tender throughout. Once cooked, reduce the heat right down and add the chopped chilli, stirring occasionally so it infuses into the oil
When the beef is cooked to your liking, leave to rest while you prepare the cime di rapa and the pumpkin finishes cooking
Place a saucepan over a large heat and add a drizzle of olive oil. Add the anchovy to the oil and leave to sizzle and dissolve into the oil, then roughly tear the cime di rapa and add it to the pan. Cook for a few minutes until wilted, tossing regularly, then finish with the lemon juice
To serve, carve the bavette into thick slices against the grain. Layer up the pumpkin, cime di rapa and bavette slices in a stack on each plate, then drizzle with a little extra olive oil and grape must

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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