BBQ recipe: bavette with asparagus and baked potatoes

Every time the barbecue is lit, I think back to a few years ago in France. During a winery visit, I was served a piece of bavette, straight from the fire. Perhaps the sun and the atmosphere contributed, but it was without a doubt the most delicious piece of meat I've ever tasted. I forgot to ask for the recipe—a classic mistake—but I've since found a version that comes remarkably close.

So: light the coals, put the bavette on top, and the rest will take care of itself. The bavette BBQ party can begin.

Ingredients (for 4 persons)

• 4 large floury potatoes
• 1 kilogram of green asparagus
• 500 grams of bavette
• 250 grams of crème fraîche
• 2 tablespoons olive oil
• ½ tablespoon mustard
• 1 clove of garlic
• Fresh chives
• Pinch of salt
• 1 tablespoon BBQ spices (or your own dry rub )

This is how you make it

1. Marinate the bavette
Pat the meat dry and brush with half a tablespoon of oil. Rub with BBQ seasoning or your own spice blend. Wrap in foil or a ziplock bag and let marinate in the refrigerator for 45 minutes to 2 hours.

2. Make the filling for the potatoes
Peel and crush the garlic. Finely chop the chives. Mix the crème fraîche with the mustard, garlic, salt, and chives. Refrigerate until ready to use.

3. Prepare the barbecue
Preheat the barbecue to approximately 220°C. Wrap the potatoes in aluminum foil and grill for 30 minutes, turning regularly.

4. Grill the bavette
Remove the meat from the refrigerator, remove the foil, and grill for 2–4 minutes per side. Then let it rest for at least 5 minutes under aluminum foil.

5. Grill the asparagus
Trim off the woody ends (about 1-2 cm) and brush the asparagus with the remaining oil. Grill for 5-6 minutes.

6. Serve
Cut the potatoes open and spoon some of the crème fraîche sauce over them. Thinly slice the flank steak across the grain. Serve with the grilled asparagus and baked potatoes.

Wine tips to accompany it

Bavette is a flavorful cut of beef, and a robust red wine pairs perfectly with it. Think, for example, of an Argentinian Malbec , a full-bodied Syrah , or a classic Bordeaux. These wines have enough body and character to perfectly complement the succulent, roasted meat.

The last step

After all that preparation and hard grilling, it's time to enjoy your creation. Whether you're in a sunny field in France or simply in your backyard in the Netherlands, this recipe will taste delicious anywhere. Your guests will thank you. Bon appétit!