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Ingredients

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

 

Chermoula sauce

1 tbs Belazu chermoula paste

½ a shallot finely chopped

½ bt parsley finely chopped

100 ml olive oil

Splash of Merlot vinegar

Method

Steak

  1. Mix the marinade together in a bowl, then add the bavette and leave to marinade for a couple of hours in the fridge.

  2. Then to cook, remove from the fridge 30 minutes before, so it can come up to temperature.

  3. 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.

  4. This cut of beef is best served medium rare and then, carve against the grain thinly.

Potato salad

  1. Cut the Potatoes small and mix everything in a bowl and reserve

Chermoula sauce

  1. Mix everything in a bowl and reserve