Beef Bavette with Mojo Verde

Serves 4

Ingredients

• 2x 400g Our Farm Angus Beef Bavette
• 2 teaspoons sweet paprika
• 2 tablespoons olive oil 

Mojo verde

• 1 bunch coriander, leaves picked and steams
• 2 garlic cloves, peeled
• Juice of 1 small lemon
• 1 teaspoon cumin seeds, toasted
• 1 cup baby spinach leaves
• ¼ cup (60ml) olive oil

Method

Step 1

Scatter beef with smoked paprika, 2 teaspoons of salt flakes and olive oil. Coat completely and allow to marinate for 4 hours or overnight. Stand at room temperature before cooking.

Step 2

For the mojo verde, using a mortar and pestle, crush cumin seeds. Transfer to a nutribullet or food processor with remaining mojo verde ingredients and whiz until smooth. Cover and chill until needed.

Step 3

Heat a chargrill frypan or barbecue over high heat. Grill beef bavette for 4-6 minutes on each side for medium-rare, or until cooked to your liking. Transfer to a plate and cover with foil and rest for 10 minutes. Thinly slice beef and drizzle with mojo verde sauce.