Ingredients
- 300g piece bavette steak
- 1tbs vegetable oil
- Sea salt and black pepper
- 1 red chilli, chopped
- 2 garlic cloves, grated
- 150g sundried tomatoes
- Juice of 1 lime
- Handful coriander, chopped
- 1tbs olive oil
- 1 wedge Iceberg lettuce, sliced
- 1 red onion, thinly sliced
- 2 spring onions, thinly sliced
- Mini corn tacos
- 100g creme fraiche
- 1 lime, for wedges
- Coriander and mint leaves to garnish
- Take the bavette beef out of the fridge an hour before cooking to allow it to come up to room temperature and preheat the barbecue to a high heat.
- Drizzle or rub the oil over the beef and season well with sea salt and black pepper. Place on to the barbecue with the lid on and cook for four minutes on a high heat, then turn the beef over and cook for another four minutes with the lid on. Remove from the barbecue and allow to rest for five minutes before serving.
- While the bavette beef is cooking, make the salsa roja. Into a blender, add the red chilli, garlic, sun-dried tomatoes, lime juice, olive oil, and pinch of sea salt and blend. Check the seasoning, then set aside.
- While the beef is resting, arrange the lettuce, red onion, spring onion, corn tortillas and crème fraîche on a sharing plate. Spoon the salsa roja on to the bavette beef, then slice, making sure to slice against the grain so the beef isn’t chewy. Place the beef on to the serving plate and finish with some lime wedges, coriander leaves and mint leaves.
