Grilled Bavette Steak with Braised Zucchini and Lemon Gremolata

Ingredients

For the gremolata

• 2 tbsp finely chopped fresh flatleaf parsley
• 1 tbsp finely chopped fresh marjoram or oregano
• 1 garlic clove, finely chopped
• 1 shallot, finely chopped
• ½ unwaxed lemon, zest and juice
• 50ml/2fl oz extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For the grilled bavette

• 800g/1lb 12oz beef bavette, cut into 4 steaks
• 100ml/3½fl oz extra virgin olive oil, plus extra for cooking
• 1 large fresh red chilli, deseeded and finely chopped
• 3 garlic cloves, finely sliced
• 2 tsp fennel seeds, lightly crushed
• 70ml/2½fl oz balsamic vinegar
• ½ handful of mint, leaves picked and stalks reserved
• 50g/1¾oz unsalted butter
• 4 courgettes, very finely sliced
• ½ lemon, juice only

Method

1. Start by preparing the gremolata. Combine the chopped parsley, marjoram or oregano, garlic, shallot, lemon zest and juice, and the olive oil. Season with salt and pepper, mix well and leave to sit for about an hour to allow the flavours to meld.

2. For the bavette, place the steaks in a bowl and pour over the 100ml of extra virgin olive oil. Season generously, then add half the chopped chilli, half the sliced garlic, the crushed fennel seeds, balsamic vinegar and the reserved mint stalks. Massage the marinade into the meat, cover and refrigerate for at least 3 hours or overnight for best flavour.

3. When ready to cook, preheat a ridged cast-iron griddle pan over a medium-high heat until very hot. You can also use a barbecue if you prefer.

4. While the griddle heats, heat a large sauté pan over medium heat and add a drizzle of olive oil with the butter. Once the butter has melted and the pan is hot, add the remaining garlic and chilli and sweat gently. Add the thinly sliced courgettes, season, and cook quickly until they are tender but still bright green. Stir in the mint leaves and lemon juice, then keep warm until serving.

5. Remove the bavette from the marinade and pat dry. Season the steaks, then cook on the hot griddle or barbecue for about 3–4 minutes per side, until the exterior is nicely caramelised and the interior remains pink. Transfer the steaks to a warm plate and rest for 5 minutes to retain the juices.

6. To serve, arrange the courgettes on warmed plates. Slice the rested steaks thinly against the grain and place them over the courgettes. Spoon the gremolata over the meat and serve immediately for a fresh, flavourful dish.