Recipes

Grilled beef bavette with smoky salad onions

Take your barbecued beef to the next level with this flavourful recipe.

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Ingredients

For the brine

For the beef bavette

  • 4 x 100g/3½oz pieces of beef bavette, onglet or thinly sliced rump
  • 1 litre/1¾ pint brine (see above)
  • 100ml/3½fl oz extra virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 1 small red chilli, seeds removed and finely chopped
  • 1 lemon, finely grated zest only
  • 1 tsp thyme leaves
  • 8 large salad onions or large bulbous spring onions, halved lengthways keeping the stalks intact
  • olive oil, for cooking
  • sea salt and black pepper

For the salsa cruda

  • 1 large banana shallot or 2 medium ones, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp finely chopped flatleaf parsley
  • 2 tbsp olive oil
  • ½ lemon, juice only