I'm sorry it's been ages since I’ve posted anything on This Little Pig. But I'm back now and there will be more regular updates in the next few weeks.
I've been suffereing a terrible bout homesickness and a desperate need of cuddles from mum and dad, so the next few posts are going to pretty heavy on the Aussie side of things.
First out the gate is a barbecued bavette with a green olive salsa verde-esq sauce. And, yes, I know its only early spring, it’s pissing with rain and I’m totally jumping the gun on grill season, but when you have a kilo slab of meat, a kettle bbq in the garden and not a whole lot else to do, you have yourself a little bbq. Umbrella in one hand, tongs in the other.
The bavette, or flank steak and sometimes 'the butchers cut', is deliciously lean, full of flavour and an often overlooked cut of steak, which is great, because it means it’s still relatively cheap and almost always available at a good butcher. It’s cut from the abdominal muscles of a cow, so it’s lovely and dark but has a tendency to be tough when cooked above rare. This is a perfect summer steak, sliced thin against the grain, dressed lightly and shared around a table of friends.
Cooking steak on a grill is as simple as a light brush of olive oil and melted butter, generous seasoning, high heat, a quick flip after a couple minutes and good long rest after you’ve taken it off the heat. Here’s the how to on a super easy and super fresh green salsa, spiked with salty olives and capers and a lovely bite of heat from a few green peppercorns, you should be able to find them at the supermarket but you can leave them out and substitute with a little green chilli instead.
Green Sauce for Steak
A handful of parsley leaves, finely chopped, no stalky bits
1 very small clove garlic, minced
1 tbs of minced shallot
1 tbs coarsely chopped capers
1 tbs coarsely chopped green olive
1 tbs green peppercorns
Juice of half a lemon + zest
A big glug of the best extra virgin olive oil you can get your hands on.
Sea salt and freshly cracked black pepper
In a small bowl, combine the parsley, shallot, garlic, caper, peppercorn and olive with the lemon juice and a good glug of olive oil. It should be fairly loose but not like a salad dressing. Season with salt and pepper and spoon over your steak with a zest of lemon.
This would also be delicious over fish, lamb, chicken, even grilled vegetables.