Charred Bavette with Smoked Tomato Salad –

Name: Charred Bavette with Smoked Tomato Salad –
Ingredients: 2 shallots, unpeeled; 6 tbsp olive oil, divided; 2 x 200g bavette steaks; Salt and ground black pepper, as desired; 1 tsp fennel seeds; 1 tsp chilli flakes; 2 shallots, peeled; 400g cherry vine tomatoes; 4 jarred roasted peppers, roughly chopped; 90g rocket; 50g basil leaves, plus a few extra for garnish; 45g Parmesan cheese, shaved; 2 red chillies; 3 tbsp sherry vinegar; 1 tsp honey; 2 x 7oz bavette steaks; 14oz cherry vine tomatoes; 3oz rocket; 1oz basil leaves, plus a few extra for garnish; 1oz Parmesan cheese, shaved; Step 1 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill , then c lose the lid.; Step 2 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.; Step 3 Turn dial to AIR FRY . Set temperature to 23 0°C and set the time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes ).; Step 6 Turn dial to GRILL. Set temperature to HI and set the time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).; Step 7 When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the steak on to the grill. Close lid to cook.; Step 8 Cooking is complete when steak reads 47°C on an instant read thermometer, (for a medium centre ). When steak is done cooking, r emove the steak from the grill and let rest for 5 to 6 min utes .; Step 9 Keep grill dial on GRILL. Press WOODFIRE FLAVOUR . Set temperature to HI and set the time to 10 minutes. Select START/STOP to begin preheating ( IGN and preheating will take approx. 6 minutes).; Step 13 Carve the steaks against the grain and serve over top of the salad. Top with the remaining dressing, basil leaves and shaved Parmesan cheese .

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The bavette is an underrated cut of meat that packs a wallop of flavour.

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Ingredients

2 shallots, unpeeled
6 tbsp olive oil, divided
2 x 200g bavette steaks
Salt and ground black pepper, as desired
1 tsp fennel seeds
1 tsp chilli flakes
2 shallots, peeled
400g cherry vine tomatoes
4 jarred roasted peppers, roughly chopped
90g rocket
50g basil leaves, plus a few extra for garnish
45g Parmesan cheese, shaved
2 red chillies
3 tbsp sherry vinegar
1 tsp honey
2 x 7oz bavette steaks
14oz cherry vine tomatoes
3oz rocket
1oz basil leaves, plus a few extra for garnish
1oz Parmesan cheese, shaved
Step 1 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill , then c lose the lid.
Step 2 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 3 Turn dial to AIR FRY . Set temperature to 23 0°C and set the time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes ).
Step 6 Turn dial to GRILL. Set temperature to HI and set the time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).
Step 7 When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the steak on to the grill. Close lid to cook.
Step 8 Cooking is complete when steak reads 47°C on an instant read thermometer, (for a medium centre ). When steak is done cooking, r emove the steak from the grill and let rest for 5 to 6 min utes .
Step 9 Keep grill dial on GRILL. Press WOODFIRE FLAVOUR . Set temperature to HI and set the time to 10 minutes. Select START/STOP to begin preheating ( IGN and preheating will take approx. 6 minutes).
Step 13 Carve the steaks against the grain and serve over top of the salad. Top with the remaining dressing, basil leaves and shaved Parmesan cheese .