recipes_april_20189438

Chargrilled Bavette steak, little gem, pea and rocket with a broad bean pesto, Parmesan and rocket crisps

Serves 2 as a main course

Ingredients
360g Bavette steak (or is often called skirt)
Sea salt and freshly ground black pepper
Drizzle of olive oil

2 Little gem heads, leaves separated
100g rocket leaves
50g fresh peas or frozen petit pois

100g fresh or frozen broad beans, pods and skins removed
20g olive oil
20g freshly grated Parmesan
20g pine nuts
½ clove garlic
½ – 1 lemon juiced
Salt and pepper

To make the Parmesan and rocket crisp
100g parmesan
10g rocket

Makes 6-8 crisps

Course grate the parmesan and finely chop the rocket, mix together and place in circles on a lined baking tray and place in the oven 180°C until golden brown about 6mins

Remove from the oven and gently lift off the baking tray with a spatula and lay over a rolling pin, this will form a curved shape. Leave to cool

Method
Firstly make the broad bean pesto, remove the beans from their pods

Bring a small pan of water to the boil and pop the beans in for about 3-4 mins, drain and cool in ice water

Now remove the grey outer shell of each bean, it’s a bit of a slow job, but well worth it for the finished result and colour

Place the beans, olive oil, Parmesan, pinenuts and garlic in a bowl and blend with a stick blender until you have a smooth pesto like consistency. Add a little lemon juice to keep the colour and to thin it down slightly. Season with salt and pepper and set aside

Trim of any excess fat from the Bavette steaks, now score them diagonally across from side to side, try not to cut too deep. Turn the steak around and score lines again to form a diamond pattern on the steak. Doing this helps the steak to tenderise whilst it’s cooking.

Rub the salt, pepper and olive oil all over the steak, massaging it into the cuts

Using a very hot griddle pan or a hot bbq cook the steak for about 4mins each side, keeping it nice and pink in the middle, but well charred on the outside

Set the steak aside to rest

On two plates arrange the lettuce leaves, rocket and peas and drizzle with the pesto

Slice the steak finely and place on top of the salad

Top with the Parmesan crisps

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