Barbecued Bavette Steak with Anchovies, Red Wine and Garlic

Name: Barbecued Bavette Steak with Anchovies, Red Wine and Garlic
Yield: Serves 4
Ingredients: a heavy blast of ground black pepper; finely grated rind and juice of 1 large unwaxed or well-scrubbed lemon; 100 g anchovies in olive oil, drained; 1 X 1 kg beef skirt (bavette cut); ½ X 75 ml bottle Côtes du Rhône red wine; 1 good tablespoon Dijon mustard; 2 tablespoons olive oil; 5 sprigs of rosemary; 1 large bulb of good hard garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This is a French cut of meat that in Britain would be the skirt nearer the hind leg. Flavoursome, juicy and tender, it is reasonably priced and perfect for casting on to the glowing grey and orange embers of a barbecue. The marinade has serious attitude and is not for wimps. This is my favourite preparation of beef when cooking outside.

Ingredients

5 sprigs of rosemary
1 large bulb of good hard garlic
2 tabl

Method

Strip the leaves off the rosemary. Peel and chop the garlic with the leaves and do not rest until all is microscopically fine. In a frying pan, heat the olive oil with the anchovy fillets over a medium heat. They will start to spit and when stirred with a wooden spoon will collapse. At this point add the garlic and rosemary, and continue to fry gently for a minute or so while keeping everything