Marinated Grilled Beef Bavette, Charred Greens and Lemon

Marinated Grilled Beef Bavette, Charred Greens and Lemon

Easy, delicious Moorish style barbeque. You can use any cut of beef for this recipe but we love the bavette’s texture and flavour. It’s economical too. Charring the greens adds a surprisingly delicious flavour.

2-3 hours
Cooking Time
30 mins
Marinated Grilled Beef Bavette, Charred Greens and Lemon
Marinated Grilled Beef Bavette, Charred Greens and Lemon


Beef and marinade

500g beef bavette

100ml grape or pomegranate molasses, or grape must

2 tsp cumin seeds

1 tsp chilli flakes

2 garlic cloves finely chopped

½ chilli finely chopped

100ml extra virgin olive oil

sea salt, black epper and extra virgin olive oil



2 handfuls seasonal greens- such as kale or chard

lemon for juice


Firstly place the bavette in a bowl, add all the marinade ingredients and season well. Leave to marinate for at least 2 hours or overnight.

Set a bbq to maximum heat for direct cooking, alternatively set a griddle up on high heat.

Drain the beef marinade and then cook the beef directly on the grill- 4 minutes each side for medium, an extra couple of minutes for medium well. rest for 5 minutes and retain the juices.

Season the greens, drizzle with oil and throw onto the bbq or griddle. Cook quickly until they wilt and lightly char. Remove to a bowl and squeeze over a little lemon juice.

Serve the bavette, sliced with the greens and the resting juices poured over.

Serve with some crispy oven roasted new potatoes with olive oil and vinegar.

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For the main bar area at The Orange, @georgie_pearman chose the colour ‘Clove’ created by interior designer Edward Bulmer. A spicy warm beige packed full of natural pigments to heat it up and really wrap the colour around the space.
This complex and grounding neutral perfectly complements the convivial atmosphere of the pub’s central space.

Visit @theorangepublichouse the next time you’re in Belgravia and step into the ambience of Clove #CubittHouse #LondonPubs
This month's #DishWithTish is a delicious Summer salad of roasted peach, pistachio, mint, dill, watercress and salted sheep’s cheese.

Inspired by the Eastern Mediterranean with contrasting flavours and textures. Roasting peaches this way intensifies their natural sweetness and flavour (it’s also good with ice-cream!)

Chef Director, @ben.tish says - ‘I like to layer this on a platter as opposed to a bowl for a visually beautiful presentation- a centrepiece even. Excellent with grilled pork or lamb'

Head to our website for the full recipe #CH #CubittHouse
Take a peek behind the design of The Orange with Edward Bulmer of @edwardbulmerpaint.
As Founder and Director of Edward Bulmer Natural Paint, Edward is an expert at mixing beautiful and sustainable paint colours with natural pigments. With his London shop located just across the road from The Orange, it was only fitting that we invited him to collaborate on our recent refresh.
Stay tuned over the next week to learn more about the creative vision behind the exclusive colour palette Edward designed to reflect the pub’s warm interiors #CubittHouse

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