The Curious Cuts Beef Bavette Steak has a French name and a unique texture. It also loves bright flavours. Grill it and serve medium rare, or consider slow cooking it.

INGREDIENTS

• 1 packet Curious Cuts Beef Bavette Steak (approx. 1 kg)
• 1 tbsp Moroccan spice mix
• 4 tbsp olive oil
• 4 baby eggplants
• 3 eschallots
• 2 garlic cloves
• 400 g grape kumato tomatoes
• 2 x 400 g tins chickpeas
• 1/2 tbsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 bunch coriander
• 120 g baby spinach leaves
• Juice of 1/2 lemon
• Salt and pepper to taste

     Cumin Mayo:

• 3 tbsp mayonnaise
• 1 tsp chilli flakes
• 1/2 tsp smoked paprika
• 1/2 tbsp ground cumin
• Juice of 1/2 lemon
• Salt and pepper to taste

METHOD

1. Unpackage meat, pat dry well and cut in half. Season with salt and pepper, sprinkle over the Moroccan spice and drizzle 1 tbsp olive oil, rub well.
2. Cut the eggplants in half lengthways, finely slice the eschallots and garlic. Cut the tomatoes in half. Bring a large frying pan to high heat, drizzle 2 tbsp of olive oil and sear the eggplants for about 3 mins on each side until golden brown and cooked through, remove from pan.
3. In the same frying pan on high heat, drizzle olive oil and sear steaks for 6-8 mins (turning every minute) until medium rare or medium. Remove from pan and rest for at least 10 mins. Sauté the spinach leaves for a minute until softened and vibrant green, remove from pan. Drizzle 1 tbsp olive oil and cook eschallots and garlic for about 2 mins until softened.
4. Add the tomatoes and cook for about 4 mins until soft. Drain one tin of chickpeas, add to the pan. Add the other tin of chickpeas including the water. Add 1/2 tbsp of cumin, 1/2 tsp paprika and salt and pepper to season. Bring to the boil, reduce heat to low and let simmer for about 5 mins, remove from heat.
5. Pick the coriander, reserve the leaves and finely chop the stalks then add to the chickpeas, stir through. Combine the cumin mayo ingredients in a mixing bowl.
6. Add the cooked spinach leaves and the juice of half a lemon to the chickpeas, toss through. Finely slice the steak (against the grain) and serve with chickpea salad and eggplant. Garnish with coriander leaves and drizzle over the cumin mayo.

Cooking Time: 35 minutes
Serves: 6