bavette de boeuf caprese
2 hours 20 minutes • 10 skewers

CAPRESE BEEF BAVETTE

A summer skewer prepared with flank steak marinated with our BBQ Steak sauce and whiskey perfect for your summer evenings or to impress the gallery during a tapas evening. Made with flank steak, bocconcini cheese, cherry tomatoes and fresh basil leaves, these skewers are a perfect blend of freshness and perfectly grilled meat. Add a drizzle of balsamic reduction to add even more flavor to this dish. Allow 2 hours or more for the meat to rest in the marinade to give time for the flavors to infuse well into the flank steak.

Ingredients

  • 1 flank steak of approximately 300 g
  • 10 basil leaves
  • 10 cherry tomatoes
  • 10 balls of bocconcini cheese
  • 150 ml ofFirebarns Steak BBQ Sauce
  • 50 ml olive oil
  • 1 oz whiskey
  • Balsamic reduction
  • 10 small bamboo skewers

Preparation

  1. In a resealable bag, combine the BBQ Steak sauce, olive oil and whiskey. Add the flank steak, mix well and set aside in the fridge for at least 2 hours.
  2. On the BBQ at high temperature, grill the flank steak for 2 to 4 minutes on each side (depending on the thickness of the piece) for rare cooking. Leave to rest for at least 10 minutes after cooking.
  3. Cut the flank steak into 10 small cubes and assemble your small skewers starting with the tomato, the boconcini, the basil leaf and the cube of beef to finish.
  4. Serve the skewers on a platter and add a drizzle of balsamic reduction before serving.

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