Prepare the following components for your meal:
– A 300g portion of bavette steak
– 1 tablespoon of vegetable oil
– A mix of sea salt and black pepper for seasoning
– 1 diced red chilli
– 2 grated garlic cloves
– 150g of sundried tomatoes
– The juice from a single lime
– A handful of chopped coriander
– 1 tablespoon of olive oil
– A slab of iceberg lettuce, chopped
– 1 thinly cut red onion
– 2 thinly cut spring onions
– A servign of mini corn tacos
– 100g of creme fraiche
– A lime cut into wedges
– A selection of coriander and mint leaves for decoration
Pull the bavette beef from the fridge approximately 60 minutes prior to cooking. This will allow it to reach room temperature. Make sure your barbecue is set at a high temperature. Pour or gently rub the oil on the beef and apply a good amount of sea salt and black pepper for seasoning. Cook the meat on the barbecue on high heat for roughly four minutes, making sure the lid is covered. After four minutes, turn the beef and cook for another four minutes. Let the beef sit for five minutes before you serve.
In the meantime, create the salsa roja sauce. Blend together the red chilli, garlic, sun-dried tomatoes, lime juice, olive oil, and a pinch of sea salt. Taste the seasoning, then set the sauce to one side.
As the beef is resting, organise the lettuce, red onion, spring onion, corn tortillas and crème fraîche on a plate for sharing. Spoon the prepared salsa roja onto the beef before slicing it. Ensure you cut against the grain to avoid the beef being tough. Once you’ve cut the beef, place it onto the serving plate, accompanied by the lime wedges, coriander and mint leaves for added garnish.