Eat the Six Nations: France – Bavette steak baguette recipe
This Bavette Steak Baguette is sure to be a winning recipe regardless of who you're supporting!
Rugby fans, unite! The famous Six Nations Championship is back for 2021, which will allow us to focus on something else other than *everything* happening in the world for a few weeks.
Catering is, of course, part of the occasion, and even though we can't be having the usual large watch parties, that doesn't mean you can't use the event as an excuse to showcase your talents in the Kitchen, and, thanks to Ben Forte at Kamado Joe, there's a whole host of specially-created recipes to try out this year.
Image: Nick Hook
For France, that recipe is a delicious Bavette (also known as Flank) Steak Baguette, which is sure to prove a hit regardless of which side you're supporting. There's also a delicious brew from The Wild Beer Co. to accompany the dish, so you can be sure of the perfect food & drink pairing for your meal.
Bavette steak is known as 'Flank Steak' in England, and is known for its succulent flavour.
Ingredients
- Bavette/Flank Steak
- Maris Piper Potatoes
- Baguette (of course!)
- Dijon Mustard
- 1x Garlic Clove
- Sea Salt
- Black Pepper
- Rosemary
Instructions
- Cut your potatoes into chips.
- To cook your chips, you can either shallow fry them in a frying pan or oven fry them on a reversible griddle.
- Finely dice a garlic clove, finely chop the rosemary and then rub this over your bavette steak and sprinkle with a pinch of salt.
- Cook your bavette steak on a really high direct heat over charcoal. Cook for around 2/3 minutes then flip and cook until the internal temperature reaches around 45C.
- Warm your bread for a few minutes.
- Rest the steak for around 5 minutes before thinly slicing across the grain of the steak.
- Slice the baguette in half and spread Dijon mustard on the bread, sprinkle a little black pepper then add your chips and steak.
- Serve with a bottle of Wild Beer Co Concorporo.
Recipe Notes
Tasting notes for the Wild Beer Co Concorporo beer: An elixir of a beer, as magical as the most magical of French tries, and as tasty as a French fry! This barrel-aged blended complex beer cuts through the richness of the steak, with a red wine-like character.
Recipe by
Ben Forte / Kamado Joe
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