Transform a cheap cut of beef into a summer sizzler with a marinade of smoky chipotle chillies, soy and honey, then chargrill to perfection
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Bavette is from the flank of the cow. It’s cheaper than most other cuts, full of flavour and – if you treat it correctly – just as delicious. To get the best result, marinate the steaks overnight to help tenderise them, cook them medium rare, and slice across the grain of the meat.
The good griddling guide: A hot pan
Make sure the griddle pan is hot before you add the food, or ingredients will stick and meats will stew in their juices.
The good griddling guide: Oiling
Brush the food – not the pan – with oil to reduce the amount of smoke.
The good griddling guide: Timing
Don’t be tempted to turn food too early or move it around too much in the pan, as it will stick and you won’t get those attractive, clear griddle lines. As the food chars, it will naturally come away from the griddle.
The good griddling guide: Marinades
Wipe off thick marinades before griddling or they’ll cake onto the griddle, burn and stop the food from cooking properly.