Name: Lennox Hastie’s grilled bavette with charred onions and romesco
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: 4 whole unpeeled red onions; 1 kg bavette steak, at room temperature; Extra-virgin olive oil, for drizzling; ROMESCO; 2 red bullhorn peppers; 3 whole unpeeled garlic cloves; Extra-virgin olive oil, for drizzling, plus 100ml extra; 100 gm roasted blanched almonds; 2 tbsp red wine vinegar; 1 tsp ñora pepper paste*

Lennox Hastie’s grilled bavette with charred onions and romesco

Reap the rewards of an underrated cut of beef.

Lennox Hastie's grilled bavette served with a sunny romesco and sweet, charred onions

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Serves 4

Prep

30M

Cook

1H 5M

Total

1H 35M

“Bavette is an incredible cut of beef that rewards high heat and attention,” says Lennox Hastie. “With its open texture, it develops a deep crust, as its intramuscular fats render and flare on the grill, creating a magical flavour. Its richness pairs perfectly with a robust romesco and the sweetness of charred onions.”

Note: Ñora pepper paste, made from dried round Spanish peppers with a slightly sweet and smoky flavour, is available from select Spanish delicatessens or online. If unavailable, substitute 1 whole dried ancho chilli soaked in cold water for 15 minutes to soften, then drained.

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Ingredients

4 whole unpeeled red onions

1 kg bavette steak, at room temperature

Extra-virgin olive oil, for drizzling

ROMESCO

2 red bullhorn peppers

3 whole unpeeled garlic cloves

Extra-virgin olive oil, for drizzling, plus 100ml extra

100 gm roasted blanched almonds

2 tbsp red wine vinegar

1 tsp ñora pepper paste*

Method

For romesco, heat a barbecue or lightly greased char-grill to high. Drizzle peppers and garlic with a little olive oil, toss to coat and season. Grill peppers and garlic, turning occasionally, until blackened all over (4-5 minutes for garlic; 15-20 minutes for peppers). Transfer to a large bowl, cover with a plate and stand to cool slightly and soften (20 minutes). Peel (discard capsicum membrane). Transfer charred capsicum, garlic and extra oil to a blender with remaining ingredients, blend until smooth and season. Set aside until required. Romesco can be made 3 days ahead and refrigerated in an airtight container.

Return barbecue to high. Grill onions, turning occasionally, until charred and blackened all over (25-30 minutes). Transfer to a bowl, cover with a plate and allow to steam (15 minutes). Carefully unwrap onions, peel away the charred exterior, then halve onion hearts and set aside.

Drizzle steak with a little oil and season. Place steak on barbecue, fat-side down and using tongs, drag across grill two to three times to lightly render fat and grease grill plate. Char-grill steak, turning occasionally, until browned and cooked to your liking (6-8 minutes for medium-rare). Remove from grill and set aside to rest (6-8 minutes).

While steak is resting, drizzle onion hearts with a little oil and char-grill cut-side down, until caramelised (1-2 minutes). Remove from grill; season.

Cut steak across the grain into 4mm slices, then arrange on a serving platter with charred onion hearts and romesco on the side.

Lennox Hastie