A Perfect Combination: Grilled Bavette with Charred Onions and Romesco
Bavette is a cut of beef that offers a unique experience when cooked properly. According to Lennox Hastie, this cut rewards high heat and careful attention. With its open texture, it develops a deep crust as the intramuscular fats render and flare on the grill, creating a magical flavor. The richness of the bavette pairs perfectly with a robust romesco and the sweetness of charred onions.
Ingredients
- 4 whole unpeeled red onions
- 1 kg bavette steak, at room temperature
- Extra-virgin olive oil, for drizzling
- Romesco
- 2 red bullhorn peppers
- 3 whole unpeeled garlic cloves
- Extra-virgin olive oil, for drizzling, plus 100ml extra
- 100 gm roasted blanched almonds
- 2 tbsp red wine vinegar
- 1 tsp ñora pepper paste*
*Note: Ñora pepper paste, made from dried round Spanish peppers with a slightly sweet and smoky flavor, is available from select Spanish delicatessens or online. If unavailable, substitute 1 whole dried ancho chilli soaked in cold water for 15 minutes to soften, then drained.
Preparing the Romesco
- Heat a barbecue or lightly greased char-grill to high. Drizzle peppers and garlic with a little olive oil, toss to coat and season. Grill peppers and garlic, turning occasionally, until blackened all over (4-5 minutes for garlic; 15-20 minutes for peppers). Transfer to a large bowl, cover with a plate and stand to cool slightly and soften (20 minutes). Peel (discard capsicum membrane). Transfer charred capsicum, garlic and extra oil to a blender with remaining ingredients, blend until smooth and season. Set aside until required. Romesco can be made 3 days ahead and refrigerated in an airtight container.
Cooking the Onions
- Return barbecue to high. Grill onions, turning occasionally, until charred and blackened all over (25-30 minutes). Transfer to a bowl, cover with a plate and allow to steam (15 minutes). Carefully unwrap onions, peel away the charred exterior, then halve onion hearts and set aside.
Grilling the Steak
- Drizzle steak with a little oil and season. Place steak on barbecue, fat-side down and using tongs, drag across grill two to three times to lightly render fat and grease grill plate. Char-grill steak, turning occasionally, until browned and cooked to your liking (6-8 minutes for medium-rare). Remove from grill and set aside to rest (6-8 minutes).
Final Touches
While steak is resting, drizzle onion hearts with a little oil and char-grill cut-side down, until caramelised (1-2 minutes). Remove from grill; season.
Cut steak across the grain into 4mm slices, then arrange on a serving platter with charred onion hearts and romesco on the side.
This dish is a celebration of bold flavors and textures, showcasing the versatility of bavette when paired with the smoky depth of romesco and the natural sweetness of charred onions. Whether you’re hosting a dinner party or simply looking to elevate your weeknight meal, this recipe is sure to impress. The combination of high-heat grilling and carefully prepared accompaniments creates a dish that is both satisfying and refined.
For those who enjoy experimenting in the kitchen, this recipe offers a great opportunity to explore new techniques and ingredients. The use of ñora pepper paste adds a unique twist, but even without it, the dish remains flavorful and well-balanced.
The process of making romesco may seem time-consuming, but the result is well worth the effort. The smoky aroma of the grilled peppers and garlic blends beautifully with the nuttiness of the almonds and the acidity of the vinegar, creating a sauce that complements the richness of the bavette perfectly.
In addition to being a delicious meal, this recipe also highlights the importance of proper technique when grilling. From preheating the grill to ensuring the steak is cooked to the desired level of doneness, each step plays a crucial role in achieving the final result.
Whether you’re a seasoned chef or a home cook looking to try something new, this dish is a fantastic choice. It’s a reminder that sometimes the simplest ingredients, when prepared with care and attention, can create something truly special.
