Grilled Bavette Steak with Garlic-Chilli Butter and Charred Spring Onions

Bavette steak is one of those cuts I always come back to for barbecuing. It’s got that loose, open grain that soaks up marinade beautifully and a deep, beefy flavour that stands up well to the sear of hot coals.

Course bbq, bbq dinner, Main Course

Cuisine British, European

Keyword BBQ, Beef, British BBQ

Prep Time 10

Cook Time 10

Marinating Time 2

Total Time 2 20

Servings Servings

Calories 540

Author Spooning & Forking

Ingredients

For the steak

800 g Bavette steak
3 tbsp Olive Oil extra virgin
1 clove Garlic minced
1 Lemon zested
1 tsp Chilli Flakes dried
1 tsp Sea Salt flaky
½ tsp Black pepper ground

For the garlic-chilli butter

100 g Butter unsalted
2 cloves Garlic roasted and mashed
1 tsp Chilli flakes dried
½ Lemon zested
1 tbsp Fresh Parsley chopped
1 pinch salt

For the grilled spring onions

2 bunches Spring Onions
1 tbsp Olive oil extra virgin
1 pinch Salt

Instructions

Marinate the Steak. Pat the steak dry and place it in a shallow dish. Mix olive oil, minced garlic, lemon zest, chilli flakes, salt and pepper in a small bowl. Rub this over the steak and cover it. Leave it to marinate in the fridge for 1 to 2 hours, then let it come to room temperature for 30 minutes before grilling.
Make the Garlic-Chilli Butter. In a bowl, mash the softened butter with the roasted garlic, chilli flakes, lemon zest, parsley, and a pinch of salt. Mix well, then shape into a rough log using clingfilm. Chill in the fridge until firm.
Grill the Steak. Preheat your grill to high. Get it as hot as you can. Grill the steak for 4–5 minutes per side for medium-rare, depending on thickness. Don’t move it too much. Flip once and then move to a cooler part of the grill if needed. Rest the steak under foil for 10 minutes.
Grill the Spring Onions. While the steak rests, toss the spring onions with olive oil and salt. Grill over high heat for 2–3 minutes per side until they’re charred and soft. Turn them often so they don’t burn too quickly.
Slice and Serve. Slice the rested steak thinly across the grain. Arrange on a platter with the grilled spring onions. Slice the garlic-chilli butter and place on top of the warm steak so it melts through. Serve immediately.

Nutrition