Bavette/flank steak with grilled vegetables

• 800 g bavette/flank steak
• 800 g new potatoes
(alternatively small potatoes)
• 1 courgette
• 1 red and 1 yellow pepper each
• some herbal oil (see recipe)
• Pepper salt

For the tarragon sauce:
• 40 g fresh tarragon leaves,
finely chopped
• ¼ red chilli pepper, finely chopped
• Juice of ½ lime
• 30 ml cream
• 100 ml mayonnaise
• Pepper salt

For the tarragon sauce, mix the finely chopped leaves together with chili, lime juice, cream, mayonnaise and a little herb oil. Leave to rest for 30 minutes so that the spiciness can develop. Then season with salt and pepper.

Wash the potatoes thoroughly, wrap them in aluminum foil and grill them indirectly on the preheated grill at around 200 °C for around 30-40 minutes. As soon as they feel soft, they are ready.

For the grilled vegetables, quarter the peppers and cut the zucchini into long, thin slices. Preheat the grill to 225 °C and grill the peppers first for 3-4 minutes per side, then the zucchini slices for 2-3 minutes per side. In the meantime, brush with the herb oil and season with a pinch of salt and pepper.

Brush the bavette with a little herb oil and grill for about 3 minutes on each side. Then leave to rest in a more moderate temperature zone until the core temperature reaches 52 °C. Before cutting the bavette
Let rest in aluminum foil for 5 minutes.

FIRE&FOOD Issue 2-2016