GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA

GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA

This simple technique for cooking the courgettes really harnesses their natural flavours unlike roasting them, where you can lose the freshness. I use dense flesh varieties as they have less water content and are therefore sweeter; and the mint-chilli combination is a perfect partner for courgette.


You could use any grilling-beef cut you like but I like the flavour and texture of bavette and it’s quite economical- it’s not used so much in the UK but you’ll find it all over Sicily and Europe.

– Ben Tish


GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA
Prep Time
3 hrs
Cooking Time
20 mins
Difficulty
Easy
Serves
4

Ingredients

800g beef bavette, cut into 4 steaks
100ml extra virgin olive oil
1 large red chilli, deseeded and finely chopped
3 cloves garlic, finely sliced
2 tsp fennel seeds, lightly crushed
70ml balsamic vinegar
4 heavy fleshed, fresh courgettes – Italian varieties such as Romano or Grezzina or a British grown variety- very finely sliced
Juice half lemon
½ bunch fresh mint
50g unsalted butter
Sea salt, olive oil and black pepper for cooking

Gremolata
2 tablespoons finely chopped flat-leaf parsley

1 tablespoon finely chopped marjoram or oregano leaves
1 garlic clove, finely chopped
1 shallot, finely chopped
zest and juice of ½ lemon
50ml extra virgin olive oil
Sea salt and black pepper


Directions

For the Gremolata – mix everything together, season well and leave for an hour before use.

  1. Place the steaks in a bowl, drizzle over the extra virgin olive oil, season well and add ½ the chilli, ½ the garlic, the fennel seeds, balsamic and the stalks from the mint.
  2. Massage the meat with the marinade and then cover, and leave for at least 3 hours or overnight.
  3. Heat a bbq or griddle pan to medium heat.
  4. Place a large sauté pan over a medium heat and add a lug of olive oil and the butter- when hot add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well and the cook the courgettes gently and quickly until softened whilst staying green. Add the mint leaves and lemon juice and reserve.
  5. Drain the beef from the marinade, season and place on the grill. Cook for 3-4 minutes each side until the surface is caramelised and the meat pink. Rest for 5 minutes in a warm spot.
  6. Arrange the courgettes on to plates, slice the steaks into thin slices and divide on top. Spoon over the gremolata and serve.

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