Bavette de Boeuf with Red Wine Sauce
Time: Prep & Cooking = Min. 1hr 15mins, Max. 8 hrs
700 grams Bavette de Beouf (flank steak), whole or divided into equal pieces for grilling
2 cups red wine (I use Portuguese wines from the Douro region as they have a nice full body)
1-2 tsp freshly coarsley ground pepper
2-3 tbsp olive oil
1-2 tsp fine sea salt
Ground coriander seeds, mustard seeds & fennel
1/4 cup heavy cooking cream
2-3 tbsp instant lump-free flour or Knorr Veloutine
3-4 slices French bread or a Portuguese bun
1-2 tsp soft butter
1/4 cup chopped parsley
Mix ingredients in a large glass bowl then add meat and ensure all pieces are evenly coated. Let marinate for at least 1 hour. The longer it marinates the better the flavor - so, if you like you can marinate it the night before and leave it in the fridge, covered with plastic wrap.
Drain marinade into a medium sized pot, simmer gently until it starts to boil. Remove from heat and add cream & flour. Return to heat, sitrring constantly on low to desired consistency - not too thick ! Taste & add more seasoning if desired. Remove from heat. Light BBQ and grill meat on high, with cover open to desired doneness...I like mine blue ! (See grilling chart opposite). Grill or toast bread & butter lightly. Cut thin slices of the meat and lay several pieces on each bread. Drizzle with sauce and sprinkle with chopped parsley.