The bavette is an underrated cut of meat that packs a wallop of flavour. We’ve brought the best out of the steak by charring it and pairing it with a gorgeous, smoky, tomato salad. Your barbecues will never be the same again.
This dish contains the following allergens: Milk/Dairy
Cooking mode
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2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Utensils
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 3
Turn dial to AIRFRY. Set temperature to 230°C and set the time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
Step 4
While unit is preheating, toss the peeledshallots with 1 tablespoon olive oil. Season the steak with salt and pepper and rub it with a little olive oil. Coarsely grind the fennel seeds and sprinkle over the steaks with the chilli flakes.
Step 5
When unit beeps to signify it has preheated and “ADD FOOD” is displayed,open lid and place the shallots and red chillies in basket. Close the lid to begin cooking. The chillies will take less time to cook and only need to be cooked for 5 minutes. Turn both until charred. When shallots and chillies are charred, remove from grill and set aside. Carefully remove the crisper basket.
Step 6
Turn dial to GRILL. Set temperature to HI and set the time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).
Step 7
When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid andplace the steak onto the grill. Close lid to cook.
Step 8
Cooking is complete when steak reads 47°C on an instant read thermometer, (for a mediumcentre). When steak is done cooking, remove the steak from the grill and let rest for 5 to 6 minutes.
Step 9
Keep grill dial on GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set the time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes).
Step 10
While the steaks rest, in a medium bowl, toss together the tomatoes,1 tablespoon olive oil and salt. When the unit beeps to signify it has preheatedand “ADD FOOD” is displayed, open lid, place the tomatoes onto the grill.
Step 11
While tomatoes are cooking,make burnt chilli dressing.Peel the charred skin off from the chillies and finely chop. In a medium bowl, add chopped chillies, sherry vinegar, honey, 4 tablespoons, olive oil, salt and pepper.
Step 12
When the cooking complete, open lid and remove the tomatoes. Peel the charred skin from the shallots and roughly chop up the flesh. In a mediumbowl, add shallots, tomatoes, peppers, rocket and basil leaves. Toss with half of the dressing, salt and pepper. Pour tomato salad onto a platter.
Step 13
Carve the steaks against the grain and serve over top of the salad. Top with the remaining dressing, basil leaves and shaved Parmesan cheese.
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 2 of 13
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 3 of 13
Turn dial to AIRFRY. Set temperature to 230°C and set the time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 4 of 13
While unit is preheating, toss the peeledshallots with 1 tablespoon olive oil. Season the steak with salt and pepper and rub it with a little olive oil. Coarsely grind the fennel seeds and sprinkle over the steaks with the chilli flakes.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 5 of 13
When unit beeps to signify it has preheated and “ADD FOOD” is displayed,open lid and place the shallots and red chillies in basket. Close the lid to begin cooking. The chillies will take less time to cook and only need to be cooked for 5 minutes. Turn both until charred. When shallots and chillies are charred, remove from grill and set aside. Carefully remove the crisper basket.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 6 of 13
Turn dial to GRILL. Set temperature to HI and set the time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 7 of 13
When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid andplace the steak onto the grill. Close lid to cook.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 8 of 13
Cooking is complete when steak reads 47°C on an instant read thermometer, (for a mediumcentre). When steak is done cooking, remove the steak from the grill and let rest for 5 to 6 minutes.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 9 of 13
Keep grill dial on GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set the time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes).
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 10 of 13
While the steaks rest, in a medium bowl, toss together the tomatoes,1 tablespoon olive oil and salt. When the unit beeps to signify it has preheatedand “ADD FOOD” is displayed, open lid, place the tomatoes onto the grill.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 11 of 13
While tomatoes are cooking,make burnt chilli dressing.Peel the charred skin off from the chillies and finely chop. In a medium bowl, add chopped chillies, sherry vinegar, honey, 4 tablespoons, olive oil, salt and pepper.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 12 of 13
When the cooking complete, open lid and remove the tomatoes. Peel the charred skin from the shallots and roughly chop up the flesh. In a mediumbowl, add shallots, tomatoes, peppers, rocket and basil leaves. Toss with half of the dressing, salt and pepper. Pour tomato salad onto a platter.
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 200g
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
400g
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
90g
rocket
50g
basil leaves, plus a few extra for garnish
45g
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
2
shallots, unpeeled
6 tbsp
olive oil, divided
2 x 7oz
bavette steaks
Salt and ground black pepper, as desired
1 tsp
fennel seeds
1 tsp
chilli flakes
2
shallots, peeled
14oz
cherry vine tomatoes
4
jarred roasted peppers, roughly chopped
3oz
rocket
1oz
basil leaves, plus a few extra for garnish
1oz
Parmesan cheese, shaved
Burnt Chilli Dressing
2
red chillies
3 tbsp
sherry vinegar
1 tsp
honey
Salt and ground black pepper, as desired
Step 13 of 13
Carve the steaks against the grain and serve over top of the salad. Top with the remaining dressing, basil leaves and shaved Parmesan cheese.
