Barbecue beef bavette with roasted beetroot, capers, wilted endive and a shallot merlot vinegar jus

Serves 2

300g beef bavette steak (eye fillet or sirloin also works well with this recipe)

1 tsp olive oil

1 shallot, finely diced

100ml merlot vinegar

8 tsp caster sugar

500ml beef jus (you can buy pre-made jus at your favourite food store, otherwise use 1 litre of good quality beef stock and simmer until it is reduced by half)

1 beetroot

½ tsp salt

1 tsp baby capers

1 endive, or silverbeet leaves

2 tsp unsalted butter

10ml water

Extra olive oil for cooking

1 Cook the shallots in a dash of olive oil until soft but not coloured. Add the caster sugar and vinegar and reduce by half. Add in the beef jus and bring to the boil. Season and check the taste.

2 Place the beetroot in a bowl and coat with olive oil, season with salt then wrap in tinfoil. Cook in the oven at 160C for 25 minutes or until soft, depending on the size of the beetroot. Cut into wedges to serve.

3 In a small pan, melt the butter and water together to make an emulsion. Add the capers and endive and silverbeet leaves. Cook until wilted, or soft depending on your preference.

4 Bring a metal barbecue hotplate up to heat until it’s smoking, or bring a frying pan to a high heat. Add the olive oil and cook the bavette until it’s nice and caramelised on the outside, then finish in the oven at 85C until the internal temperature is 53C or cooked through to your liking. Season the bavette with flaky salt and rest for 15 minutes before cutting into portions.

5 Serve the beef with the wedges of roasted beetroot and wilted endive and drizzle with the jus.