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Preparing: Steak Bavette 5 min and 24 hours in the fridge
Herb salsa Verde: 10 min
Infused oil: 5 min
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Cook time: potatoes 30 min, Steak Bavette up to 6 min both sides
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For Marinade
150 ml homemade buttercream
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
Steak bavette 360 g
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Start with marinating the meat. In a bowl mix the buttermilk, soy and oyster sauce and sesame oil. Place the meat, cover the bowl and refirigerate overnight.
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For sweet potato infused oil
4 tbsp of vegetable oil or olive oil
2 tsp ground coriander
2 tsp cumin
½ tsp sweet paprika
½ hot paprika
4 large sweet potatoes
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In a small bowl, mix all the ingredients, set aside.
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For parsley and coriander salsa verde
3 tbsp of chopped parsley
3 tbsp chopped coriander
Salt and pepper to taste
1 tbsp lemon juice
1 small garlic clove
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To a small bowl, add the parsley and corriander, garlic clove, lemon juce and olive oil. Add pinch os salt and black pepper to taste, mix all ingredients and set aside.
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2 large sweet potatoes
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Preheat the oven to 200ºC. Clean the sweet potatoes and cut each in four wedges. Place them on a baking tray or in a casserole dish. Cover each wedge with the infused oil and place in the oven. Bake until soft and slightly browned on the edges.
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Remove the bavette steak from the buttermilk marinade, place on the cooling rack and let the marinade drip off the meat. Prepare a sheet of baking paper and a sheet of aluminium foil to wrap the meat after frying.
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Place the pan on high heat and preheat until smoky hot. Reduce the heat until medium and place the steak in the pan. Fry the meat for 1-3 minutes on each side (depending on the thickness) then remove the steak from the pan and immediately wrap in the baking paper and then in the aluminium foil. Set aside to let the meat rest for about 15 minutes. Unwrap and carve the steak into 2 cm stripes against the grain.
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Hummus from this recipe or store bought good quality hummus
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You can serve hummus separately or add a little on the serving plate and then, place the sweet potatoes on a hummus bed. Pour over Parsley and Coriander Salsa Verde. Add the meat cuts and Hummus. Serve immediately.
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