Mains, Meat, Outdoor Cooking

Charred Bavette with Smoked Tomato Salad

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 30 mins
  • Pre-Heat Time: 15 mins
  • Cook Time: 26 mins
  • Total time: 1h 16 mins
  • Skill Easy
  • Serves 4 people

Charred Bavette with Smoked Tomato Salad

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.

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy

Ingredients

  • 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

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • 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 AIR FRY. 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 peeled shallots 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 and place 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 medium centre). 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 preheated and “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 medium bowl, 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