Bavette Tacos With Charred Tomato Salsa
Posted: 29 Apr 2026 06:17
- Bavette Tacos With Charred Tomato Salsa.jpg (59.72 KiB) Viewed 12 times
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp garlic granules
- ½ tsp light brown soft sugar
- 1 tbsp vegetable oil
- 3 limes, juiced
- 600g bavette steak, try to get one with even thickness
- 300g seasonal tomatoes, left whole
- 1 red onion, halved
- 10g coriander, roughly chopped
- 10g chives, finely chopped
- Corn tortillas, to serve
Method
1. Light the barbecue, ensuring most of the coals are piled up at one end and leaving only a couple of coals on the other side.
2. Put a barbecue-safe pan (such as cast iron) on the grill over the piled-up coals. Once hot, toast the whole spices until aromatic (this can be done on a hob if you prefer). Use a pestle and mortar to pound the spices with the garlic granules and sugar until you have a powder. Mix in the oil and two-thirds of the lime juice. Season the bavette with salt, then smother the marinade over both sides.
3. Put the tomatoes and onion straight on to the barbecue. Cook for 10 - 15 minutes, turning frequently, until blackened and charred. Transfer to a bowl, cover with a plate and set aside for 20 minutes. After 20 minutes, roughly chop the tomatoes and onion, then mix with the herbs and the remaining lime juice. Season well and set aside.
4. Lay the bavette on the barbecue and cook on each side for 3 - 4 minutes for medium-rare. You may need to adjust the cooking time depending on how thick the meat is. If you have a meat thermometer, you are looking for 52° - 55°C. Leave to rest for 15 minutes, then slice the meat against the grain. Serve in corn tortillas, warmed on the barbecue, with the salsa on the side so everyone can help themselves.