Smoked bavette (flank) steaks with caper, mustard and parsley coconut oil dressing. It's been a glorious weekend and we've had two lovely lazy barbecues. For the fathers day family barbecue we went the traditional sausage and burgers route but when it was just the two of us we decided to go for something a bit more special with this tangy grilled meat baste and dressing.
The dressing base is fragrant coconut oil mixed with sharp, tangy capers and clean fresh parsley. It's all brought together with a subtle warmth from the mustard powder. There's a short video of the recipe on Foodie Laura Facebook.
For two steaks
Take the steaks off the barbecue and slice into strips. Serve over a green salad or green beans. Add the remaining caper and parsley dressing over the sliced steaks.
This recipe is an entry to the Foodies 100/Vita Coco #reachforthebeach recipe competition
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| Coconut oil dressing and baste for barbecue and grilled meats |
The dressing base is fragrant coconut oil mixed with sharp, tangy capers and clean fresh parsley. It's all brought together with a subtle warmth from the mustard powder. There's a short video of the recipe on Foodie Laura Facebook.
For two steaks
2 tablespoons of capers
2 tablespoons of coconut oil
2 tablespoons of coconut oil
A half teaspoon of mustard powder
A large handful of fresh chopped parsley
Stir all the ingredients together or shake them in a jar. I like to use a small Kilner jar because it makes it easy to transport the dressing outside to the barbecue.
Stir all the ingredients together or shake them in a jar. I like to use a small Kilner jar because it makes it easy to transport the dressing outside to the barbecue.
Put your steaks onto a the barbecue. The coals should be white and full of heat.
These steaks are juiciest medium rare, I like them darkly coloured on the outside but pink in the middle.
Cooking time depends on the thickness of the steaks but as a guide it's 2-3 minutes per side. Baste two spoonfuls of the dressing onto each steak. This imparts flavour and the oil creates a sizzling char on the outside of the steak.
These steaks are juiciest medium rare, I like them darkly coloured on the outside but pink in the middle.
Cooking time depends on the thickness of the steaks but as a guide it's 2-3 minutes per side. Baste two spoonfuls of the dressing onto each steak. This imparts flavour and the oil creates a sizzling char on the outside of the steak.
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| BBQ flank steak with caper, mustard, parsley and coconut oil dressing |
This recipe is an entry to the Foodies 100/Vita Coco #reachforthebeach recipe competition