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Steak Bavette and Sweet Potatoes with Hummus and Herb Salsa

Preparing: Steak Bavette 5 min and 24 hours in the fridge
Herb salsa Verde: 10 min
Infused oil: 5 min
Cook time: potatoes 30 min, Steak Bavette up to 6 min both sides
For Marinade
150 ml homemade buttercream
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
Steak bavette 360 g
Homemade ButtermilkAdd soy sauceAdd oyster sauceAdd sesame oilAdd steak bavette
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.
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
Add oilAdd spices
In a small bowl, mix all the ingredients, set aside.
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
Add chopped parsley and corrianderAdd olive oilAdd garlicAdd lemon juice
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.
2 large sweet potatoes
Sweet potatoesCut each potato into 4 wedgesPour over the infused oilToss the wedges
Baked pototoes
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.
Remove the meat from the marinadePlace the meat on the cooling rack
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.
Place the meat on a very hot panFlip over and fry another 5-7 min until the skin is formedRemove the meat from the pan and wrap in the paper and foilWrap in the paper and foilCut the meat in 2 cm strips against the meat fibersCut the meat agains the meat grains
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.
Hummus from this recipe or store bought good quality hummusHomemade hummus
Add the baked potatoesPour Herb salsa over the potatoesAdd the meat cuts
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.

Steak Bavette and Sweet Potatoes with Hummus and Herb Salsa Polly Eats LondonSteak Bavette and Sweet Potatoes with Hummus and Herb Salsa Polly Eats LondonSteak Bavette and Sweet Potatoes with Hummus and Herb Salsa Polly Eats London

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