CHEF MICHAEL POOMPAN, RITZ-CARLTON Harissa and Honey Glazed Bavette Steak with Stuffed Sweet Potato
- Prep time 4Hr
- Cook time 1Hr
- Technique Grill, Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 0
Minced beef Bavette steak marinated in harissa and honey, grilled and served with caramelised sweet potatoes, sautéed broccoli rabe, and a fresh herb topping.
Ingredients
- 1kg minced bavette steak
- 6 sweet potatoes
- 453g broccoli rabe
- 255g prepared harissa
- 255g honey
- 56g mint leaves
- 255g shallots, julienned
- 1 bunch of coriander
- 113g ginger, julienned
Method
For the sweet potatoes: Roast the sweet potatoes in a Big Green Egg smoker until cooked through, then set aside to cool.
For the beef: Combine honey and harissa, and toss with the minced beef to marinate for at least 4 hours.
Grill the beef to your desired temperature, then allow to rest, saving the marinade. Using the back of a frying pan, flatten the sweet potatoes to ½ inch thickness. Sear the sweet potatoes on both sides until caramelised.
For the broccoli rabe: In the same pan, sauté the broccoli rabe until cooked through, adding water if necessary to steam. Remove from the pan. Use the hot pan to reduce the harissa honey marinade to a glaze.
To plate: Brush a small amount of marinade on the plate, top with the caramelised sweet potato and broccoli, then slice the beef and arrange on top of the vegetables. Drizzle the glaze over everything. Combine mint leaves, coriander leaves, shallots, and ginger, then place them to the side of the beef.
