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Grilled Bavette with Braised Courgettes and Gremolata
Grilled Bavette with Braised Courgettes and Gremolata
Italian
Main
Over 2 hours
Beef
Easy
Serves
4

Chef Ben Tish from Norma keeps it fresh and summery with his bavette steak recipe, serving this underrated cut of beef with minty braised courgettes and gremolata. The bavette is marinated with a blend of chilli, garlic, fennel seeds, and balsamic before grilling to create a seriously tasty, caramelised exterior. Tish says of this dish: “Inspired by a Norma dish, this simple technique for cooking the courgettes harnesses their natural flavours, unlike roasting them, where you can lose the freshness. I use dense-flesh varieties as they have less water content, and are therefore sweeter; and the mint-chilli combination is a perfect partner for courgette. You could use any grilling beef cut you like but I like the flavour of bavette.”

Recipe courtesy of
Ingredients
  • 800g beef bavette, cut into 4 steaks
  • 100ml extra virgin olive oil
  • 1 large red chilli, deseeded and finely chopped
  • 3 garlic cloves, finely sliced
  • 2 tsp fennel seeds, lightly crushed
  • 70ml balsamic vinegar
  • ½ bunch fresh mint, leaves picked (reserve the stalks to marinate the beef)
  • 4 heavy-fleshed, fresh courgettes – Italian varieties such as Romano or Grezzina or a British-grown variety  — very finely sliced
  • ½ lemon, juiced
  • 50g unsalted butter
  • Sea salt
  • Black pepper
  • Olive oil

Gremolata

  • 1 handful of flat parsley leaves, chopped
  • 50ml extra virgin olive oil
  • 1 garlic clove, finely chopped
  • Squeeze of lemon
Method
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Method
  1. For the gremolata, mix everything together in a bowl, season, and reserve.
  2. Place the steaks in a bowl. Drizzle over the extra virgin olive oil, season well, and add half of the chilli, half of the garlic, the fennel seeds, balsamic vinegar, and the stalks from the mint. (Reserve the remaining ingredients for later, they will be used to cook the courgettes.)
  3. Massage the meat with the marinade, cover, and leave to marinate for at least 3 hours (or overnight if you prefer).
  4. When ready to cook, heat a barbecue or griddle pan to a medium heat.
  5. Place a large sauté pan over a medium heat and add a glug of olive oil and the butter. When hot, add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well and proceed to cook the courgettes gently but quickly, until they have softened slightly but remain a vibrant green. Add the mint leaves and lemon juice and reserve.
  6. Drain the beef from the marinade, season, and place on the hot barbecue or griddle pan. Cook for 3—4 minutes on each side until the surface is caramelised and the meat is pink in the middle. Rest for 5 minutes in a warm spot before carving into slices. Serve with the minty courgettes and gremolata.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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