What's Cooking in the Qorkz Kitchen - Bavette Edition

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Once again, Chef Jayn Reichert is in the Qorkz Kitchen cooking up something good!

Cumin and Coriander Rubbed Bavette

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Recipe by Chef Jayne Reichert
Serves 6

  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon black pepper corns 
  • 2 pounds bavette* (serves 6 people 5 ounce portions)

Toast spices in dry skillet until fragrant. Pound together in a mortar and pestle; add salt to taste.  Rub both sides of the steak with  the spice mixture; let rest 30 to 45 minutes

Grill directly over high heat a well-oiled grill or seasoned grill pan.   Steak should take 3 to 5 minutes per side for medium rare; depending on the thickness. Note if you want traditional cross-hatched grill marks; turn the steak ¼ of a turn to the right; be sure you move it a bit so it lands on a hot grate; same for turning the steak over, do not just flip it over into the same spot, you need to be sure to turn it over onto a hot part of the grill.  

Allow steak to rest for 5 -7 minutes before slicing, so juices may redistribute.  If you want you may melt butter in a hot pan and place the steak in the hot melted butter for holding.  IMPORTANT, slice this steak on a diagonal; thin and across the grain. 

*Note: Bavette is a similar to flank steak but a slightly different cut.  Enjoy either in this delicious dish.