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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
1.2kg bavette/ flap steak, cut in half or into steaks (along the grain)
1 cup watercress sprigs, to serve

Pickled root vegetables

Blue Triangle 1 ½ cup (375ml) apple cider vinegar
½ cup (125ml) white wine vinegar
1/3 cup caster sugar
1 tsp black peppercorns
3 garlic cloves, thinly sliced
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.

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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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS