Bavette steak

Ingredients:

Steak

• 2.3 kg sirloin flap steak with good marbling
• 180 ml of a mixture of olive and vegetable oil
• 110g steak seasoning, recipe below
• 40 ml apple cider vinegar or red wine vinegar
• Potato salad, for serving
• Coleslaw, for serving

Seasoning for grilled meat

• 4 tablespoons orange juice
• 15 g of crushed garlic
• 15 g chopped onion
• 15 g of ground mustard
• 15 g mustard seeds
• 7 g granulated garlic
• 7 g granulated onion
• 15 grams of salt
• 15 g finely ground black pepper
• 15 g coarsely ground black pepper

Preparation:

1. Using a sharp knife, trim the meat of the silvery membrane and 90% of the surface fat. Cut the meat into 7x7 cm cubes and place them in a non-reactive container.
2. Combine the oil, steak seasoning, and vinegar in a bowl; pour over the meat. Mix with your hands to evenly coat all pieces. Marinate the meat in the refrigerator for 3-5 days. The longer, the better!
3. Grill the meat to your desired doneness and serve with homemade potato salad, coleslaw, or any other side dish of your choice.
   
   Seasoning for grilled meat:
   
   In a bowl, combine orange juice, chopped garlic and onion, mustard powder, mustard seeds, dried garlic and onion, salt and black pepper.