BBQ bavette steak with carrot & almond salad alongside a charred aubergine & onion platter
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
Ingredients
- 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
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.
