Kate Gibbs is a food and travel writer, author, cook and new mother living in Sydney, Australia. She cooks whole food that makes us healthy and happy, and travels to find the best in style, food and hotels.

chargrilled bavette with pickled root vegetables

chargrilled bavette with pickled root vegetables

¼ cup (80ml) extra virgin olive oil

1.2kg bavette/ flap steak, cut in half acrossways (see note)

1 cup watercress sprigs, to serve

Pickled root vegetables

1 ½ cup (375ml) apple cider vinegar

½ cup (125ml) white wine vinegar

1/3 cup caster sugar

1 tsp black peppercorns

3 garlic cloves, thinly sliced

700g baby root vegetables such as carrots, radishes, beetroot 

For the pickled vegetables, place both vinegars, sugar, peppercorns and ½ cup water in a saucepan and bring to a simmer over a medium heat. Stir occasionally for 4-6 minutes until sugar dissolves. Remove from heat, add garlic and set aside to cool.

Trim tops from vegetables, leaving 3cm attached. Using a mandolin, thinly slice vegetables acrossways. Place vegetables in a 1.6-2 litre sterilised jar and pour over cooled pickling liquid, ensuring vegetables are covered by liquid (press down a little if needed). Seal jar, set aside at room temperature overnight. The pickles can be stored in the fridge in pickling liquid for more than a week.

Preheat oven to 180C. Bring beef to room temperature and season with oil, salt and freshly ground black pepper. Heat two ovenproof frypans over a medium-high heat. Cook steaks for 2-3 minutes each side or until browned, transfer to the oven and roast 3-4 minutes until medium rare, being careful not to overcook. Remove from oven, base with juices and let rest for 5-8 minutes.

To serve, slice steak across the grain and place on a serving board with pickled vegetables and scattered with watercress.

 Note: The meat will naturally split through the centre acrossways, use a knife to ease it apart.

Start this recipe a day or more ahead. 

This recipe was developed for Cape Grim.

steak sandwich for dinner

steak sandwich for dinner

QVB glamour campaign

QVB glamour campaign