Beef Bavette with Mojo Verde
- 2x 400g Our Farm Angus Beef Bavette
- 2 teaspoons sweet paprika
- 2 tablespoons olive oil
- 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
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.
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.
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.