# Charred Bavette Steak & Sweet Corn

American recipe from Chef Jason McKinney, about 2 hours, serves about 2.

Temper the steak and season generously before grilling.

- Total time: about 2 hours (estimated)
- Hands-on: about 45 minutes
- Serves: about 2
- Level: Medium
- Cuisine: American
- Note: Includes an hour drying the steak in the fridge

## Ingredients

- 2 8 ounce bavette steak
- ⅔ cup pearl barley
- 2 cups water
- 1 shallot
- 2 peaches
- 2 ears corn
- 1 ounce hardwood smoked bacon
- 1 bunch basil
- ½ bunch parsley
- 2 head endive
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- ½ cup olive oil, plus more for brushing
- ½ pint cherry tomatoes
- 1 tablespoon canola oil
- braai salt (see the Braai Salt recipe)

## Method

1. **Ahead.** Transfer the steak to a plate and place in the fridge, uncovered, for at least an hour. The fridge will help dry the meat out and get better grill marks.
2. Just before the class begins, take the steak out of the fridge and allow it to sit at room temperature on a plate to temper. Preheat the grill to high heat!
3. Place the barley in a small pot with 2 cups of water and a pinch of braai salt. Bring the barley to a boil over high heat. Once the barley is boiling, reduce to a simmer, cover, and cook for 30–40 minutes or until chewy. Peel and hache the shallot. Halve the peaches. Shuck the corn. Cut the bacon into lardons. Pick the basil and parsley. Leaf the endive.
4. Place the Dijon mustard, balsamic vinegar, 2 tablespoons of honey, 1 teaspoon of shallot hache, and a pinch of braai salt in a mixing bowl and whisk together. While whisking, slowly drizzle the olive oil into the bowl to emulsify; reserve. This is the balsamic vinaigrette.
5. Heat a medium saute pan over medium heat. Add a teaspoon of canola oil to the pan along with the bacon lardons. Render the bacon lardons until browned. Remove the bacon from the pan and reserve. Turn the heat up to medium high and add the tomatoes to the pan. Lightly blister the tomatoes, season with braai salt, and remove from the heat. Brush the corn and peaches lightly with olive oil.
6. Brush the steaks with canola oil and season on all sides with braai salt and black pepper. Place the corn on the grill and grill over high heat until blistered and slightly charred. Once cooked, remove the corn from the grill. Place the peaches, cut side down, onto the grill and cook to create hatch marks. Flip the peaches and brush lightly with the balsamic vinaigrette. Remove form the grill and reserve.
7. Place the steak on the grill and cook on one side for about 2 minutes. Flip the steak and cook for an additional 2 minutes. Continue cooking the steak like this until medium rare with nice grill marks. Remove the steak from the grill and allow it to rest on a cutting board. While the steak is resting, finish the barley salad: cut the corn kernels away from the cob and cut the peaches into quarters.
8. In a large mixing bowl, toss together the barley, tomatoes, bacon, herbs, and corn with most of the balsamic vinaigrette, reserving a small amount for garnish. Adjust the seasoning with braai salt and black pepper. Plate the barley salad and attractively garnish with endive leaves and peach quarters. Carve the steak and plate on top. Finish with a drizzle of balsamic vinaigrette and a finishing pinch of braai salt. Enjoy a light, summertime classic dish!

## Tools

- Please have ingredients or special equipment in bold on hand for this recipe
- Cutting board
- Knife
- Small pot with lid
- Whisk
- Medium mixing bowl
- Medium saute pan
- Pastry brush
- Large mixing bowl
- Paper towel lined plate

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/grilled-bavette-steak-with-sweet-corn-and-peaches
By Chef Jason McKinney. Free to cook; please link the page when you share it.