Chargrilled Cape Grim Bavette Steak with pickled root vegetables

Chargrilled Cape Grim Bavette Steak
with pickled root vegetables

  

Serves: 4-6

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?

Ingredients

Blue Triangle ¼ cup (80ml) extra virgin olive oil
Blue Triangle 1.2kg bavette/ flap steak, cut in half or into steaks (along the grain)
Blue Triangle 1 cup watercress sprigs, to serve

Pickled root vegetables

Blue Triangle 1 ½ cup (375ml) apple cider vinegar
Blue Triangle ½ cup (125ml) white wine vinegar
Blue Triangle 1/3 cup caster sugar
Blue Triangle 1 tsp black peppercorns
Blue Triangle 3 garlic cloves, thinly sliced
Blue Triangle 700g baby root vegetables such as carrots, radishes, beetroots

Method

Start this recipe a day or more ahead

For the pickled vegetables, place vinegars, sugar, peppercorns and ½ cup water in a saucepan and bring to a simmer over a medium heat. Stir occasionally for 4-6 minutes until sugar dissolves. Remove from heat, add garlic and set aside to cool.

Trim tops from vegetables, leaving 3cm attached. Using a mandolin, thinly slice vegetables crossways. Place vegetables in a 1.6-2 litre sterilized jar and pour over cooled pickling liquid, ensuring vegetables are covered by liquid (press down a little if needed). Seal jar, set aside at room temperature overnight. The pickles can be stored in the fridge in pickling liquid for more than a week.

Preheat oven to 180C. Bring beef to room temperature and season with oil, salt and freshly ground black pepper. Heat two ovenproof frypans over a medium-high heat. Cook steaks for 2-3 minutes each side or until browned, transfer to the oven and roast 3-4 minutes until medium rare, being careful not to overcook. Remove from oven, base with juices and let rest for 5-8 minutes.

To serve, it’s important to slice the steak across the grain and place on a serving board with pickled vegetables and scattered with watercress.

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

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Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Noosa Boathouse Noosaville

Noosa Boathouse
Noosaville

The European 161 Spring St Melbourne

The European
161 Spring St
Melbourne

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

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Stephen Pilkington

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Jackie Marshall

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Paul Saward

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Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs