Ingredients
| GREEN PEPPER PESTO | |
| 50g lightly toasted flaked almonds | |
| 20g fresh flat-leafed parsley | |
| 40g fresh coriander (or basil if coriander isn’t your thing) | |
| 10g grated parmesan | |
| 2 cloves garlic | |
| 1 small green chilli | |
| zest and juice of 3 limes | |
| 300ml extra virgin olive oil | |
| 2 good pinches of salt | |
| STEAK | |
| 500g wagyu bavette steak |
Some things don’t need much messing with – great beef, hot coals and a sharp, herby sauce. The wagyu bavette gets a proper barbecue treatment before meeting a lively green pepper pesto that wakes the whole thing up. This punchy pesto is excellent the next morning on eggs or used to dress the butternut squash salad.
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Instructions
| 1. | Combine all the pesto ingredients and blend until you achieve a semi-chunky paste that is textured, not smooth. You can do this in a blender or a pestle and mortar if you have strong forearms. |
| 2. | Taste and adjust the seasoning if needed. |
| 3. | Set aside until ready to serve. |
| 4. | STEAK |
| 5. | To reverse cook the steak, heat the oven to 180°C and light the barbecue and get it to a high heat. |
| 6. | Remove the bavette from the fridge. |
| 7. | Place it on a wire rack over a tray and put it into the oven for approximately 5 minutes or until the internal temperature is 42°C. This gently warms the centre of the steak, setting you up for perfect colour without overcooking. |
| 8. | Once the meat reaches 42°C, remove it from the oven and season well with salt. |
| 9. | Transfer immediately to a very hot barbecue. |
| 10. | Sear it hard on both sides to achieve deep caramelised colour without pushing the internal temperature too high. |
| 11. | Rest for up to 6 minutes. |
| 12. | Slice against the grain for tenderness. |
| 13. | To serve, dress generously with the green pepper pesto. |
Recipes & food styling Josh Phillips
Photography Sam Stewart