Grilled Bavette Steak with Sweet Corn and Peaches Class
What you'll learn
Mise En Place
Large Pot with Lid
8 oz bavette steak, 2x
Pearl barley, ⅔ cup
Water, 2 cups
Corn, 2 ears
Hardwood smoked bacon, 1 oz
Basil, 1 bunch
Parsley , ½ bunch
Endive, 2 head
Dijon mustard, 1 tbsp
Balsamic vinegar, 1 tbsp
Brown Butter Truffle Honey, 2 tbsp
Olive oil , ½ cup
Cherry tomatoes, ½ pint
Canola oil, 1 tbsp
Balinese Truffle Salt, to taste
Black pepper, to taste
- *Once you have the steak*
- Remove the steak from the packaging and pat dry with paper towels.
- Transfer the steak to a plate and place in the fridge, uncovered, until just before cooking starts The fridge will help dry the meat out and get better grill marks.
- *Just before cooking begins, take the steak out of the fridge and allow it to sit at room temperature on a plate to temper.*
- Preheat the grill to high heat!
- Place the barley in a small pot with 2 cups of water and a pinch of Balinese Truffle Salt. Bring the barley to a boil over high heat. Once the barley is boiling, reduce to a simmer, cover, and cook for 30-40 minutes or until chewy.
- Peel and hache the shallot. Halve the peaches. Shuck the corn.
- Cut the bacon into lardons. Pick the basil and parsley. Leaf the endive.
- Place the Dijon mustard, balsamic vinegar, 2 tablespoons of Brown Butter Truffle Honey, 1 teaspoon of shallot hache, and a pinch of Balinese Truffle Salt in a mixing bowl and whisk together.
- While whisking, slowly drizzle the olive oil into the bowl to emulsify; reserve.
- This is the balsamic vinaigrette.
- Heat a medium saute pan over medium heat. Add a teaspoon of canola oil to the pan along with the bacon lardons. Render the bacon lardons until browned. Remove the bacon from the pan and reserve.
- Turn the heat up to medium high and add the tomatoes to the pan. Lightly blister the tomatoes, season with Balinese Truffle Salt, and remove from the heat.
How to cook
- Brush the corn and peaches lightly with olive oil.
- Brush the steaks with canola oil and season on all sides with Balinese Truffle Salt and black pepper.
- Place the corn on the grill and grill over high heat until blistered and slightly charred. Once cooked, remove the corn from the grill.
- Place the peaches, cut side down, onto the grill and cook to create hatch marks. Flip the peaches and brush lightly with the balsamic vinaigrette. Remove form the grill and reserve.
- Place the steak on the grill and cook on one side for about 2 minutes. Flip the steak and cook for an additional 2 minutes. Continue cooking the steak like this until medium rare with nice grill marks.
- Remove the steak from the grill and allow it to rest on a cutting board.
- While the steak is resting, finish the barley salad: cut the corn kernels away from the cob and cut the peaches into quarters.
- In a large mixing bowl, toss together the barley, tomatoes, bacon, herbs, and corn with most of the balsamic vinaigrette, reserving a small amount for garnish. Adjust the seasoning with Balinese Truffle Salt and black pepper.
- Plate the barley salad and attractively garnish with endive leaves and peach quarters.
- Carve the steak and plate on top. Finish with a drizzle of balsamic vinaigrette and a finishing pinch of Balinese Truffle Salt. Enjoy a light, summertime classic dish!
From the chef
Join us on a culinary adventure as we guide you through the art of grilling like pro chefs, creating a perfect, light, summertime steak salad. Delight in the tender Bavette steak, charred corn, and grilled peaches, all brought together in harmony, delivering a refreshing and mouthwatering experience that captures the essence of the season. Get ready to elevate your grilling skills and savor the taste of summer with every bite. Don't miss this opportunity to become a grill master in your own kitchen!
Other chefs also loved
- Choosing a selection results in a full page refresh.
- Opens in a new window.