November is a great time for firing up the barbeque. With pre-Christmas socialising and the Gold Coast’s fantastic weather, outdoor entertainers are in their element.
When it comes to barbequeing, the team from Barbeques Galore Helensvale know their stuff and have a great range of mouth watering recipes on their website.
We love this recipe for Grilled Beef Bavette with Smoky Salad Onions with a zingy-crunchy salsa as an accompaniment. Yum!
Grilled Beef Bavette With Smoky Salad Onions
- Prep Time:2h
- Cooking Time:10m
- 4 x 100g (3½oz) pieces of beef bavette, onglet or thinly sliced rump
- 1 quantity Brine for red meat (see Basics)
- 100ml (generous ¹/³ cup) extra virgin olive oil
- 2 garlic cloves, roughly chopped
- 1 small red chilli, deseeded and finely chopped
- finely grated zest of 1 lemon
- 1 tsp thyme leaves
- 8 large salad onions or large, bulbous spring onions
- 1 quantity Crunchy Shallot and Garlic Salsa Cruda (see Basics)
- olive oil, for cooking
- sea salt and black pepper
- Place the beef in the brine and leave, covered, for 1 hour.
- Drain and transfer to a clean bowl. Add the extra virgin olive oil, garlic, chilli, lemon zest and thyme, then leave to marinate for at least 1 hour.
- Light the barbecue and set for direct/indirect cooking.
- Remove the beef from the marinade, season with salt and pepper and place on the grill in the direct heat zone. Keep a close eye on the steaks: bavette cooks quickly as it is quite thin, and it shouldn’t be cooked past medium-rare otherwise it’ll be tough. Grill for 2 minutes on each side to char, then move to the cooler edge of the barbecue to rest for a couple of minutes.
- Cut the onions in half lengthwise, keeping the stalks intact. Toss them with a little olive oil, season with salt and pepper and place directly on the grill in the direct heat zone and cook for 3–4 minutes until charred and tender.
- Thickly slice the steaks and serve with the grilled onions and salsa cruda.