This grilled bavette steak recipe takes on a little bit, actually a lot of fusion! Juicy, perfectly cooked bavette steak served alongside some miso caramelized onions which is literally an umami bomb. I served some colcannon mash - more on that later as every Irishman needs potatoes with their meal 😉
sponsored by Cape Mentelle, Margaret River
How To Make Miso Onions
Super simple - if you have ever made caramelized onions then you are well on your way to making the most epic miso caramelized onions you will ever taste to nail this grilled bavette steak recipe!
Using brown onions - slice them finely and cook on low heat with a little oil and butter. No need for salt as miso contains enough salt already. Cook the onions for about 20 minutes, stirring regularly so they don't stick or burn.
In a separate bowl, whisk together miso, mirin, lime juice, water & maple syrup. Once the onions have softened and are caramelized add the miso sauce in and cook for a further 2 minutes - stirring all the time.
Job done - your onions are ready to go for your miso steak dish. The onions are best served immediately but will keep in the fridge for up to 3 days. If reheating them do so on a low heat adding a splash of water to the pot/pan.
Grilling Bavette Steak
Bavette steak - aka flap meat. Sounds weird but it's DELICIOUS. We often eat bavette at home for steak tacos/fajitas. It's a great cut to cook for a large group as they usually come in 1kg pieces so you can cook it all as one piece. The only thing to watch out for is if one end is thicker than the other then you may want to cut it into two pieces so that you have an even cook.
Bavette steak is great cooked hot/fast and suits being marinated or with a rub.
Follow these simple instructions on how to make the best bavette steak recipe and it'll soon be your new fave dish - miso steak 😉
- Make sure you remove your meat from the fridge 30 minutes prior to cooking to come to room tempertaure - this helps the fat warm up/melt so that you have a more even cook throughout.
- Season generouslly - don't be afraid to add loads of salt or your fave BBQ rub
- Heat your BBQ/grill properly. This means cranking it up in advance. I turn it on minimium 10 minutes prior to cooking, let it get up to 250-300c and give it a good clean before adding your meat
- Allow the steak to form a crust - this means leave it alone! This will mean your steak doesn't stick to the grill and will get those sexy grill marks you are looking for!
- Use a thermometer - unless you have been cooking steaks FOREVER then use a thermometer. I always test by feel and then double check with a probe - take the guesswork out
- FINALLY - and this is one of the most important steps. REST YOUR MEAT! Bavette steak requires a little longer rest than say a ribeye or sirloin. I recommend 10 minutes rest time for a bavette. This will leave you with a perfectly evenly cooked steak that doesn't bleed out on your chopping board!
Colcannon Mash
This is mashed potatoes of the gods! If anyone knows how to make a good pot of potatoes it's the Irish. They work so well in this grilled bavette steak recipe alongside the caramelized onions but honestly a whole bowl of these on their own is pure perfection!
On a side note - a great way to get green veggies into your kids too as we all know kids love carbs!
For those of you who don't know colcannon mash is mashed potatoes filled with large quantities of butter (the only way it should be), mixed with sauteed kale or cabbage (also cooked with large amounts of butter.
Once you have made the mashed potatoes - I use a ricer (you can pick one up pretty much anywhere these days), this helps to remove any lumps. Fold butter through the potatoes. My advice here is to have the butter softened so you don't overwork the potatoes. Overworking potatoes releases the gluten and will make your potatoes gummier.
For the green part - I dice kale and spring onions and smash up some garlic. Cook this on medium heat in a non-stick pan with a little too much butter and a pinch of salt. Stir through the potatoes and serve.
Often, I make a large batch and freeze some - great for pulling out midweek when you need veg/potatoes for the family!
Cape Mentelle Winery
Cape Mentelle is/was one of the 5 founding wineries of Margaret River. Established in 1970 by David Honhen and his brothers they have gone from strength to strength winning back to back Jimmy Watson awards in 1983 and 1984.
Probably best known for their Cabernet Sauvignon as is a lot of Margaret River is, they began to branch into and excel at making whites when a sister winery Cloudy Bay was established in the mid-'80s.
Located just 4km from the town on the way to the beach their Cellar door is open daily offering a range of tastings for everyone from newbies to "so-called" experts. In fact, in 2021 Best Tasting Experience in Margaret River by Gourmet Traveller. Why not pop in for a tasting and grab yourself a picnic basket full of local produce and enjoy a spot in their shady gardens!
Wine Pairing
When I moved to Brisbane 5 years ago the first Australian wine I bought a bottle of was the Cape Mentelle Chardonnay. Here I am 1 month shy of 5 years and I am creating recipes to pair with their wines!
Yep, that's right - we are paring this delicious bavette steak recipe with a beaut from Cape Mentelle. No, it's not the Chardy it's their 2017 Cabernet Sauvignon. This is Cape Mentelles flagship wine - and boy was it a treat to create a recipe and get to drink the wine afterwards! With 5 years in the bottle, the wine may still be young but a quick trip in the decanter helped open it up nicely and I can only see this wine getting better and better over the next 10+ years
On the nose, I get blackcurrant, red fruits, spice and forest floor. As I sip it, there may be a little too much oak at first but as it opens up it smooths out which tells me there is plenty of life in her. Fine tannins, serious length and a great balance of fruit and spice. I'm excited to watch it develop.
Alternative Steak Dishes
Inspired by my miso steak recipe and need more grilled bavette steak recipe dishes in your life or just any steak dishes? Then click through these links below and get the BBQ fired up!
Steak Tacos : Carne Asada Style - by Yours Truly
Bavette Steak, Whipped Goat Cheese & Peach Salad by Yours Truly
Steak, Tomato & Brie Crostini - by Yours Truly
Happy Cooking & Happy Eating Friends!!
Ingredients
- 800 g bavette Flap, Skirt/Hangar Steak
- 1 tbsp olive oil
- salt
Onions
- 4 brown onions
- 1 tbsp oil
- 30 g butter
- 40 g white miso
- 2 tbsp mirin
- 50 ml water
- 2 tbsp maple syrup
Colcannon
- 1 kg russet potatoes
- 2 spring onions
- 100 g kale
- 175 g butter
- 1 tbsp oil
- salt
- ½ tsp dried herbs
- 2 cloves garlic - crushed
Essential Tools
- Chef Knives
- Chopping board
- 2 frying pan
- saucepan
- 2 wooden spoon
- potato ricer
- BBQ
Instructions
Onions
- Peel and slice the onions
- Cook on low-medium heat with oil & butter for 20-25 minutes, stirring regularly
- Whisk miso, mirin, water & maple syrup together and pour into onion pan and cook for a further 2 minutes
Colcannon
- Peel and chop potatoes into even sized pieces
- Boil for approx. 20 minutes or until they are fork tender in salted water
- Pick kale, chop kale & spring onions
- Fry kale & onions with garlic & herbs in 75g butter and 1 tbsp olive oil until softened approx. 4-5 minutes
- Season as necessary
- Once potatoes are cooked, drain and allow to steam dry for a minute
- Mash using a potato ricer to get rid of any lumps and add in 100g chopped butter stirring gently to combine *see tips*
- Fold in kale mixture and serve
Steak
- Remove the steak from the fridge 30 minutes prior to cooking and add oil and season generously
- Cook on BBQ @ 300c for 4-5 minutes per side or until internal temperature is 48-50c for MR
- Remove from the grill, place on a wire rack *see tips* and allow to rest for 10 minutes before slicing
Notes
Tips/Tricks
- don’t overwork your potatoes when folding the butter in, the more you mix the potatoes the more starch you release giving you a gummy texture
- resting your meat is just as important as cooking it t the correct temperature – this allows the juices to redistribute
- rest your meat on a wire rack to allow air to circulate
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