
Grilled bavette with oriental dressing from the Big Green Egg
Grill bavette to perfection on the Big Green Egg. Combine with an oriental dressing and matching garnishes for a dish that is juicy and full of flavor.Ingredients
2Little Gem lettuces
2units.itemsRed onions
800gBavette
20gBean sprouts
2Olive oil
200gPre-cooked udon noodles
1Garlic clove
3units.itemsShallots
0.33units.itemsRed Spanish chili pepper
5Spring onions
1Madras curry powder
1Sushi ginger
200mlOlive oil
50mlOyster sauce
50mlGinger syrup
50mlSushi vinegar
70mlSoy sauce
Big Green Egg Large
Thermometer
Cast Iron Grid
Preparation
- Prepare the bavette by removing any membranes and let the meat come to room temperature. 
- Peel and finely chop the shallots. Finely chop the garlic and sushi ginger.
- Remove the stem and seeds from the chili pepper and finely chop the flesh.
- Slice the spring onions into rings.
- Heat the olive oil with the shallot, garlic, and curry powder to about 70°C.
- Mix the sushi ginger, ginger syrup, sushi vinegar, oyster sauce, and soy sauce into the warm oil so it cools slightly.
- Stir in the chili pepper and spring onion and set the dressing aside.
- Break off the ends of the bean sprouts and cut the little gem into wedges.
- Slice the bavette thinly against the grain and arrange on a large platter to share or on 4 plates.
- Spoon a generous amount of dressing over it.
- Scatter the onion rings, noodles, bean sprouts, and little gem on top and serve immediately.




