A fresh main-course salad with juicy bavette, grilled green asparagus and peppery rocket, light but full of flavour. Finished with Parmesan cheese, olive oil and balsamic you get a perfect balance between tender meat, fresh vegetables and savoury touches. Ideal as lunch, dinner or a summer barbecue dish.
Grilled bavette with rocket and Parmesan
Grilled bavette with rocket and Parmesan
Method
01
Prepare the barbecue
Heat the barbecue to 180–200 °C for direct heat.
02
Blanch the asparagus
Bring a pan of water to the boil. Blanch the green asparagus for a few minutes until cooked but still with a nice bite. Drain and leave to cool.
03
Dress the salad
Mix the rocket with the olive oil and balsamic vinegar and spread over a nice platter. Shave curls of Parmesan cheese over the top.
04
Grill the asparagus
Grill the asparagus on the barbecue, turning regularly until it has nice char lines, and cut into rough pieces.
05
Prepare the bavette
Season the bavette generously with pepper and salt. Grill approx. 2½ minutes per side until nicely pink (the exact time depends on thickness; use a core thermometer if you like). Leave the meat to rest briefly and then cut into thin strips.
06
Serve
Distribute the grilled asparagus and the bavette over the salad and serve immediately.
Tips & notes
Always slice the bavette at right angles to the grain (the fibre direction) into thin slices; that is THE golden rule, and it is what makes the meat meltingly tender in the mouth. Best fresh; keep leftover meat and salad separately in the fridge and eat them within 1 day.
Variations
- Replace the bavette with entraña or vacío for an Argentine-Italian cross-fertilisation.
- Add grilled peach or figs for a summery, sweeter twist.
Contains:
Milk
Sulphites
| Calories | 389 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 4 g |
| Fat | 29 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
