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Wagyu Bavette, Butter Chili Crisp Cabbage, and Scalloped Potatoes on The Big Green Egg
My cousin Stephen and his twin daughters have arrived in Canada from the UK for their summer vacation. I figured the perfect way to kick off their visit would be to prepare a classic summer BBQ. I’m going to show you how to cook one of my favourite cuts of meat – the bavette steak. Similar to a flank, it’s a loose texture, high flavour, flat cut steak. You can buy them portioned but I prefer buying them whole and trimming accordingly.
We will be cooking the bavette with a few sides from my Spring Cookbook. Get ready for tallow potatoes, green beans, and everyone’s favourite, the grilled Caesar salad. The recipe below is for a family of four but I’ll be cooking about 2.5x these quantities because I have the entire world coming over for dinner and couldn’t be happier about it!
Let’s gooooo!
Prep: 45 minutesCook: 45 minutesServings: 4-5
Ingredients
* 3lbs bavette steak, whole
* All ingredients for the following, from my cookbook:
* Grilled Caesar Salad
* Green Beans
* Tallow Potatoes
* Kosher salt
* Olive oil
If you haven’t downloaded the cookbook yet, you can get it here!
Method
Step 1: Prep
* The bavette needs to get up to room temperature, so remove it from the fridge an hour before grilling and place on a cutting board.
* Trim off any thin points or sides of the bavette.
* These thin parts will likely either burn or cook to well done very fast. It’s best to just trim them off and save them for something else later. I typically either grind them or use in a stir fry. Freeze them if you have nothing planned over the weekend.
* Season generously on both sides with kosher salt, about 30 minutes prior to putting it on the grill.
* Right before grilling, coat the steak on both sides with olive oil.
* This serves two purposes. It adds flavour and also adds fat to the surface, which helps char the meat over charcoal or gas flames. You want that charring!
* Light your grill and get it up to ~550°F.
Step 2: Sides
Follow the instructions in the cookbook for the three sides we are making. If you want to make other sides that’s cool, too! For the three I have suggested, here’s how I would time them:
Tallow Potatoes:
* Prep these first
* Boil your potatoes super early and set aside. Meaning, boil the potatoes before you do anything! They can sit for a few hours before you drop them in the tallow.
* When you salt the steak, the potatoes should be going into the oven.
Grilled Caesar Salad:
* Make the dressing for the Caesar while your grill is coming up the proper temperature.
* Grill the lettuce after the steak has been cooked and is resting.
* Chop & toss right before serving.
Green Beans:
* Cook these after the steak is cooked, while it’s resting.
* Right before you grill the lettuce, blanche the beans.
* Add them to the butter, lemon, and garlic. Set aside.
Step 3: Grilling
* Drop your bavette over the hottest section of the grill and shut the lid. You want it to flame up and char the surface of the steak.
* This is a lean steak and unlike a ribeye you will not have a constant drip of rendered fat into the flames - so the charring will be minimal. That is why we coat it in olive oil and aim for the hottest section first.
* Flip the steak often and constantly poke at it. You want to cook it for about 12 minutes max. I’d advise using an instant read thermometer until you are more familiar with the cut – it feels a little different than a typical ribeye or striploin. Pull the bavette off the grill when the internal temperature reads 120°F.
* Let it rest for 15 minutes or so.
Step 4: Serving
* Finish the rest of your sides as suggested above.
* Slice the bavette against the grain on an angle, but not too thin. Keep the slices pretty thick so they don’t lose too much temperature. Transfer the slices to a serving tray and pour the board juices all over them. Finish off with some flakey sea salt and fresh cracked pepper.
* You can either plate or serve family style. I recommend the latter around a big table. Just let your guests dig in!
Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe
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By Jeremy Potvin CookingMy cousin Stephen and his twin daughters have arrived in Canada from the UK for their summer vacation. I figured the perfect way to kick off their visit would be to prepare a classic summer BBQ. I’m going to show you how to cook one of my favourite cuts of meat – the bavette steak. Similar to a flank, it’s a loose texture, high flavour, flat cut steak. You can buy them portioned but I prefer buying them whole and trimming accordingly.
We will be cooking the bavette with a few sides from my Spring Cookbook. Get ready for tallow potatoes, green beans, and everyone’s favourite, the grilled Caesar salad. The recipe below is for a family of four but I’ll be cooking about 2.5x these quantities because I have the entire world coming over for dinner and couldn’t be happier about it!
Let’s gooooo!
Prep: 45 minutesCook: 45 minutesServings: 4-5
Ingredients
* 3lbs bavette steak, whole
* All ingredients for the following, from my cookbook:
* Grilled Caesar Salad
* Green Beans
* Tallow Potatoes
* Kosher salt
* Olive oil
If you haven’t downloaded the cookbook yet, you can get it here!
Method
Step 1: Prep
* The bavette needs to get up to room temperature, so remove it from the fridge an hour before grilling and place on a cutting board.
* Trim off any thin points or sides of the bavette.
* These thin parts will likely either burn or cook to well done very fast. It’s best to just trim them off and save them for something else later. I typically either grind them or use in a stir fry. Freeze them if you have nothing planned over the weekend.
* Season generously on both sides with kosher salt, about 30 minutes prior to putting it on the grill.
* Right before grilling, coat the steak on both sides with olive oil.
* This serves two purposes. It adds flavour and also adds fat to the surface, which helps char the meat over charcoal or gas flames. You want that charring!
* Light your grill and get it up to ~550°F.
Step 2: Sides
Follow the instructions in the cookbook for the three sides we are making. If you want to make other sides that’s cool, too! For the three I have suggested, here’s how I would time them:
Tallow Potatoes:
* Prep these first
* Boil your potatoes super early and set aside. Meaning, boil the potatoes before you do anything! They can sit for a few hours before you drop them in the tallow.
* When you salt the steak, the potatoes should be going into the oven.
Grilled Caesar Salad:
* Make the dressing for the Caesar while your grill is coming up the proper temperature.
* Grill the lettuce after the steak has been cooked and is resting.
* Chop & toss right before serving.
Green Beans:
* Cook these after the steak is cooked, while it’s resting.
* Right before you grill the lettuce, blanche the beans.
* Add them to the butter, lemon, and garlic. Set aside.
Step 3: Grilling
* Drop your bavette over the hottest section of the grill and shut the lid. You want it to flame up and char the surface of the steak.
* This is a lean steak and unlike a ribeye you will not have a constant drip of rendered fat into the flames - so the charring will be minimal. That is why we coat it in olive oil and aim for the hottest section first.
* Flip the steak often and constantly poke at it. You want to cook it for about 12 minutes max. I’d advise using an instant read thermometer until you are more familiar with the cut – it feels a little different than a typical ribeye or striploin. Pull the bavette off the grill when the internal temperature reads 120°F.
* Let it rest for 15 minutes or so.
Step 4: Serving
* Finish the rest of your sides as suggested above.
* Slice the bavette against the grain on an angle, but not too thin. Keep the slices pretty thick so they don’t lose too much temperature. Transfer the slices to a serving tray and pour the board juices all over them. Finish off with some flakey sea salt and fresh cracked pepper.
* You can either plate or serve family style. I recommend the latter around a big table. Just let your guests dig in!
Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe