Next in our series of BBQ hacks, which are designed to get the most out of our Original BBQ Box, we are looking toward the steak element, as you will find a massive cut of bavette in there.
If you are unfamiliar with bavette, this is cut from the flank or just behind the abdominal muscles of the cow. As a result, it is bold in flavour and needs to be cut against the grain, otherwise you may find it too much of a chew - check out our lowdown for carving it up here.
But once treated right and tasted, you’ll soon understand why our French cousins go so mad for it.
And if you try this little trick out, using Richard H. Turner’s take on the infamous Philly Cheese Steak, you really can max things out easily with 10 - 12 portions.
Open fire cooking is being utilised here (naturally) to get that smokey sear on the meat but to assemble the mix, it would be handy if you had a plancha to sit upon your grill.
However, you can also use a wide frying pan and place that on top to achieve your end goal here.
Which of course is a great big mouthful of juicy meat, vegetables and melted cheese.
Ingredients - serves 10 to 12
1kg Bavette
25g Great Cow Rub
oil
100g onions, sliced
100g green pepper, sliced
1 garlic clove, crushed and chopped
200g American-style provolone cheese, sliced
Maldon sea salt and freshly ground black pepper
To serve
Hot dog rolls
Method
First, liberally dust the bavette all over with the Great Cow Rub, massage in and leave on a tray covering with cling for two hours.
When ready to cook, fire up the BBQ and bring the steak out to come up to room temperature.
Once the coals are white and, place the whole bavette down onto the grill and sear for about 5 minutes on each side. You really want a fierce heat here and to grill the steak to rare, as you will be cooking it off further during the next stage. Once done, take off to rest and keep warm.
Place your plancha or wide pan over the heat and add a splash of oil followed by the onions, peppers and mushrooms and cook, stirring for a few minutes until caramelised. Add the garlic, salt and pepper and cook for another 30 seconds, then push the mixture to one side of the plancha/pan.
Slice the bavette thinly and against the grain and then add to the pan, pressing down with a spatula and then mix in with the vegetables and cook for another 30 seconds.
Divide into portions and top the portions with the cheese and let it melt - you may need to repeat these steps a couple of times, depending on how much space you have got.
Cut the rolls open and hollow out some of the soft white bread part from the inside. Place the top side of each roll down on top of a portion of meat and cheese.
When the cheese has melted, flip the piles back over, season with pepper and serve immediately.
NB - Chef serves up his Philly cheese steaks topped with a marinara sauce, for extra authenticity.
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