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.
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
Greens
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.
The Dough Diaries kicks off this month in celebration of the recent relaunch of our @theOrangepublichouse!
Each month we will be inviting a mouth-watering list of guest chefs to create their own special pizza for the Orange menu and we`re kicking things off with Chef Director @ben.tish and his ‘The Flower Garden’ pizza, which takes inspiration from the Chelsea Flower Show!
We`re talking ricotta, peas, broad beans, courgette, salsa verde, lemon zest, feta and edible flowers! This is British Spring on a pizza and full of zing, flavour and freshness! #TheOrange
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