Lennox Hastie’s grilled bavette with charred onions and romesco

Ingredients

• 4 whole unpeeled red onions
• 1 kg bavette steak, at room temperature
• Extra-virgin olive oil, for drizzling
• ROMESCO
• 2 red bullhorn peppers
• 3 whole unpeeled garlic cloves
• Extra-virgin olive oil, for drizzling, plus 100ml extra
• 100 gm roasted blanched almonds
• 2 tbsp red wine vinegar
• 1 tsp ñora pepper paste*

Instructions

1. 1

   1: For romesco, heat a barbecue or lightly greased char-grill to high. Drizzle peppers and garlic with a little olive oil, toss to coat and season. Grill peppers and garlic, turning occasionally, until blackened all over (4-5 minutes for garlic; 15-20 minutes for peppers). Transfer to a large bowl, cover with a plate and stand to cool slightly and soften (20 minutes). Peel (discard capsicum membrane). Transfer charred capsicum, garlic and extra oil to a blender with remaining ingredients, blend until smooth and season. Set aside until required. Romesco can be made 3 days ahead and refrigerated in an airtight container.

2. 2

   2: Return barbecue to high. Grill onions, turning occasionally, until charred and blackened all over (25-30 minutes). Transfer to a bowl, cover with a plate and allow to steam (15 minutes). Carefully unwrap onions, peel away the charred exterior, then halve onion hearts and set aside.

3. 3

   3: Drizzle steak with a little oil and season. Place steak on barbecue, fat-side down and using tongs, drag across grill two to three times to lightly render fat and grease grill plate. Char-grill steak, turning occasionally, until browned and cooked to your liking (6-8 minutes for medium-rare). Remove from grill and set aside to rest (6-8 minutes).

4. 4

   4: While steak is resting, drizzle onion hearts with a little oil and char-grill cut-side down, until caramelised (1-2 minutes). Remove from grill; season.

5. 5

   5: Cut steak across the grain into 4mm slices, then arrange on a serving platter with charred onion hearts and romesco on the side.