x 4pieces of bavette steak (if you have a large piece of bavette, just cut it into portions so it cooks more evenly)
4large tomatoes
1/2red onion, sliced
sea salt
lemon
Marinade
1tspsea salt
3tbspolive oil
1tspUfra Chilli substitute Aleppo pepper or smoked sweet or hot paprika
1tspGround black lime - tart flavour like fresh lemon or lime juice and sumac(you can find it in supermarkets. If whole, crush them and whizz them a blender. Then store the extra ground lime for another time)
50grind twists of ground pepper
Maple butter
40gunsalted clarified butter
1tbspsoy sauce
2 1/2tspmaple syrup
1/2garlic, minced
1/2tspGround Back Lime (sub in lime juice and sumac)
1/2tspUfra Chilli (substitute Aleppo pepper or smoked sweet or hot paprika)
Instructions
Bring the bavette steaks to room temp. and pat dry.Mix the marinade ingredients together in a large bowl and rub all over the bavette. Set aside for 10 mins - 60 mins.
Using a cast iron frying pan or a non-stick pan place on very high heat. Add the steaks, making sure they aren't on top of each other and cook for 2 - 4 mins on each side.Place on a plate and rest for 10 mins.
While the steak is resting, slice the red onion thinly, cut the tomatoes into slices and scatter on a large serving plate. Sprinkle some sea salt over top and a drizzle of olive oil
Maple butter
In a saucepan melt, the butter then turn off the heat and stir in the soy sauce, maple syrup, garlic, chilli and black lime
Slice the bavette steak (against the grain) and arrange it on the serving plate with the tomatoes. Sprinkle some sea salt on the steaks then spoon over the maple butter.Serve with some lemon wedges.