The Times Magazine 35BEN TISH
GRILLED BEEF WITH
CHARRED GREENS
Serves 2
An easy, delicious Moorish-style
grilled dish. You can use any beef
but I love bavettes for their texture
and flavour. It’s economical too.
Charring the greens adds a
surprisingly delicious flavour.
- 500g beef bavette
- 200g potatoes, cooked in salted
water until tender, and drained - Extra virgin olive oil
- 2 cloves garlic, crushed
- 2 handfuls seasonal greens,
such as kale or chard - Squeeze of lemon juice
For the marinade
- 100ml pomegranate molasses
- 2 tsp cumin seeds
- 1 tsp chilli flakes
- 2 garlic cloves, finely chopped
- Half a chilli, finely chopped
- 100ml extra virgin olive oil
- Sea salt, black pepper and
extra virgin olive oil
1 Place the bavette in a bowl, add
all the marinade ingredients and
season well. Leave to marinate
for at least 2 hours or, if you
can, overnight.
2 To cook, preheat the oven to
190C/Gas 5. Set a griddle pan
on a high heat.
3 Cut the cooked potatoes in half,
toss in olive oil, season well and
place in a roasting tin with the
garlic and place in the oven.
Cook for 25 minutes or until
golden and crispy.
4 Drain the beef marinade and
then cook the beef directly on
the grill – 4 minutes each side
for medium, an extra couple of
minutes for medium/well done.
Rest for 5 minutes and retain
the juices.
5 Season the greens, drizzle with oil
and throw into a hot, dry frying
pan. Cook quickly until they wilt
and lightly char. Remove to a bowl
and squeeze over some lemon juice.
6 Serve the sliced bavette with
the greens and the resting juices
poured over, with the potatoes
on the side.
chefbentish.com
Eat!
FOOD LOVERS