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BBQ bavette steak with carrot & almond salad alongside a charred aubergine & onion platter

• Ed Smith

Published: August 23, 2023 at 12:29 PM

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Easy

Prep: 15 mins

Cook: 25 mins - 30 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Bavette is a more affordable cut of beef to consider for your next barbecue, but the aubergine also plays a starring role

Egg-free

High-protein

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Ingredients

Nutrition

Units:

MetricUS

• 1 tsp Dijon mustard

• 1 tsp caster sugar

• 1 lemon

  juiced

• 4 tbsp olive oil

• 750g carrots

  coarsely grated

• 60g almonds

  roughly chopped

• small handful of coriander

  or parsley leaves (whichever you have)

• 3 red onions

  unpeeled, halved through the root

• 600g aubergine

  cut into ½cm lengths

• 1 lime

  zested and juiced

• 1 tsp ground cumin

• 150g Greek yogurt

• 6 mint leaves

  finely shredded

• 500g bavette steak

• 4 flatbreads

  to serve

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Nutrition: per serving

• kcal830

• fat38g

• saturates11g

• carbs69g

• sugars28g

• fibre16g

• protein44g

  high

• salt1.28g

  low

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Method

• step 1

  Light the barbecue. Whisk the mustard, sugar, lemon juice, 3 tbsp of the olive oil and a pinch of salt together in a large bowl. Tip in the carrots, almonds and coriander or parsley, then toss to combine. Set aside.

• step 2

  When the flames of the barbecue have started to die down, cook the onions cut-side down until blackened, about 10 mins. Remove to a plate and, when cool enough to handle, peel away the skin and separate the onions into petals. Transfer to a bowl and season with salt and the remaining 1 tbsp olive oil.

• step 3

  At the same time (if there’s space, or do this after you've cooked the onions), cook the aubergine until lightly charred and tender, about 10-15 mins (you may need to do this in batches). Transfer to the same bowl as the onions and toss to combine.

• step 4

  Combine the lime zest, half the juice, the cumin, yogurt and a pinch of salt. Spread this over a platter and arrange the aubergine and onion mixture over the top. Scatter over a pinch of salt and the chopped mint, then drizzle over the remaining lime juice.

• step 5

  Cook the bavette steaks over white coals, turning every minute or so until charred and cooked to medium, about 4-5 mins (the cooking time depends on the heat and thickness of steak). Remove to a plate and leave to rest for 3-4 mins. Warm the flatbreads on the barbecue while the steak rests. Slice and season the steak, then serve alongside the veg.

Come rain or shine!

Use a griddle pan over a medium heat if you don’t have a barbecue.

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A star rating of 4.8 out of 5.5 ratings

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