The bavette is an underrated cut of meat. We’ve charred it and paired it with a smoky tomato salad. Your barbecues just got a hell of a lot better.
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Serves
2
Steaks
Fennel Seed
Chilli Flakes
Shallots
Cherry Tomatoes
Jarred Red Peppers
Basil
Rocket
Parmesan
For The Burnt Chilli Dressing:
Red Chillies
Sherry Vinegar
Honey
Olive Oil
Serves
2
Steaks
Fennel Seed
Chilli Flakes
Shallots
Cherry Tomatoes
Jarred Red Peppers
Basil
Rocket
Parmesan
For The Burnt Chilli Dressing:
Red Chillies
Sherry Vinegar
Honey
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Ninja Function: Grill & Smoker
Step 1.
Preheat the air fryer to 230°C.
Step 2.
Season the steak with salt and pepper and rub it with a little olive oil. Coarsely grind the fennel seeds and sprinkle over the steaks with the chilli flakes. Set aside.
Step 3.
Make the dressing by peeling the charred skin from the chillies, finely chop and add to a bowl with the sherry vinegar, honey and olive oil. Mix to combine then season well.
Step 4.
Now, cook the steaks on the Ninja grill until they hit 47°C for a perfect medium. Remove the steak off the grill and rest for 5-6 mins.
Step 5.
While the steaks rest, toss the tomatoes with some olive oil and salt and add to the grill. If smoking, add some pellets to the smoke box and use the smoke function to grill and smoke the tomatoes for 10 mins, otherwise just grill as normal.
Step 6.
Peel the charred skin from the shallots and roughly chop up the flesh. Tip into a bowl with the smoky tomatoes, roughly chopped roasted peppers, rocket and freshly picked basil leaves. Toss with half of the dressing and salt and pepper. Tip onto a platter.
Step 7.
Carve the steaks against the grain and serve over top of the salad. Top with the remaining dressing, more basil leaves and shaved Parm.
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