Bavette Asian Style
Take a large zip lock bag that fits the bavette and add the soy sauce, lime juice, honey, brown sugar, sriracha and coriander. Press the garlic cloves using a garlic press, grate the ginger and add it as well. Mix all ingredients thoroughly.
Remove the bavette from the packaging and check the meat for any loose hanging pieces. Normally, with The Butchery you can assume the meat is double trimmed and 100 percent grill ready. But just in case, trim any loose pieces and place the bavette in the bag with the marinade. Remove as much air as possible from the bag, seal it and place it in the refrigerator. Let it marinate for 2 to 4 hours.
BBQ preparation
Marinated long enough? Then it is time to fire up the BBQ. Do you have a piece of bavette where the thickest part is 4 cm or thicker? Then prepare the bavette first indirectly at a low temperature using the so called reverse sear. If you have a thinner piece, grilling alone will do.
Reverse sear bavette preparation
Going for the reverse sear method? Light the BBQ and start with indirect heat at around 100 degrees. Meanwhile, remove the bavette from the marinade and let it drain slightly.
Slice the spring onions into thin rings so you can use them as a garnish after slicing the meat.
Place the bavette on the BBQ once it is up to temperature. Insert your core thermometer into the thickest part and close the lid. Cook the bavette until it reaches an internal temperature of 48 degrees.
Once the internal temperature of 48 degrees is reached, remove the bavette from the BBQ and prepare the BBQ for direct heat at 200 to 230 degrees.
When the BBQ is back up to temperature, grill the bavette for 2 to 3 minutes per side until it reaches an internal temperature of 52 degrees.
Remove the bavette from the BBQ and let it rest for a few minutes on a cutting board. Slice the meat into thin slices and sprinkle with the spring onion rings.
Grilling bavette
Do you have a thinner piece of bavette? Then grilling alone is sufficient. Light the BBQ and go for direct heat at 200 to 230 degrees. Meanwhile, remove the bavette from the marinade and let it drain slightly.
Slice the spring onions into thin rings so you can use them as a garnish after slicing the meat.
Once the BBQ is up to temperature, place the bavette on the grill and cook for 3 to 4 minutes per side until it reaches an internal temperature of 52 degrees.
Remove the bavette from the BBQ and let it rest for a few minutes on a cutting board. Slice the meat into thin slices and sprinkle with the spring onion rings.
Slicing bavette
Important: bavette has a coarse grain, so it is essential to slice the meat against the grain. If you do not, even perfectly cooked meat can turn tough. You can read more about it here.
ENJOY!
