Grilled Bavette Steak, Corn Puree
Summer BBQ on a plate!
Servings 4 people
Calories 629kcal
Equipment
- Chef Knives
- Chopping board
- Blender/food processor
- Saucepan with a lid
- BBQ
- tongs
- sieve
Ingredients
- 800 g bavette steak
- 3 bunches asparagus
- oil
- salt
Corn Puree
- 400 g corn
- 2 cloves garlic
- ½ brown onion
- 200 ml coconut milk
- oil
- 50 g butter
Instructions
Corn Puree
- Remove corn from husk of using fresh corn
- Finely dice brown onion and crush garlic
- Fry onion and garlic with oil and butter on medium heat for approx. 2 mins
- Add corn and 100ml water. Cover and simmer for 8mins
- Remove lid, add coconut milk and simmer for a further 2 mins
- Blend until smooth and strain through a sieve
Steak
- Remove steak from fridge and season 20-30 mins prior to cooking *see tips*
- Grill on BBQ @ 200c for approx. 4 mins per side or until internal temp reaches 48-52c for medium rare
- Allow to rest for 5-8 mins before slicing
- Grill asparagus as the steak is resting
Notes
Tips/Tricks
- I like flap meat as it’s full of flavour, not as expensive as other cuts and you can cook it as one whole piece. If you can’t get bavette steak then flap meat is a similar cut. Alternatively, you can use ribeye, sirloin or fillet if you prefer
- ALWAYS rest your meat before slicing. This allows the juices to redistribute so that you are left with a juicy, tender steak
- I used fresh corn in the recipe but frozen will also work great too. 400g was the equivalent of 4 husks
Nutrition
Calories: 629kcal | Carbohydrates: 37g | Protein: 55g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 239mg | Potassium: 1718mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3262IU | Vitamin C: 26mg | Calcium: 144mg | Iron: 12mg