Steak and marinade
2 x 18o bavette steak
20ml light olive oil
5g fish sauce
2 sprigs of thyme
1 clove of garlic crushed
Smoked yoghurt potato salad
4 -5 new potatoes boiled and peeled
35g smoked yoghurt or full fat Greek yoghurt
1 preserved Beldi lemon (cut in 1/4s and flesh removed then fine diced)
10g lilliput capers,
drained 2 anchovy fillets, chopped smal
l ½ a shallot, finely diced
Chopped parsley And a pinch of salt and pepper
1 tbs Belazu chermoula paste
½ a shallot finely chopped
½ bt parsley finely chopped
100 ml olive oil
Splash of Merlot vinegar
Mix the marinade together in a bowl, then add the bavette and leave to marinade for a couple of hours in the fridge.
Then to cook, remove from the fridge 30 minutes before, so it can come up to temperature.
Lightly season and add to a hot BBQ, sear the steak. Move to a cooler part of the BBQ and cook for 5-6 minutes (depending on thickness), then leave to rest for 5 minutes.
This cut of beef is best served medium rare and then, carve against the grain thinly.
Cut the Potatoes small and mix everything in a bowl and reserve
Mix everything in a bowl and reserve