Grilled Black Pepper and Red Wine Marinated Bavette Steak with Heirloom Tomato Confiture
- 3 lbs bavette steak or hanger
- 1 bottle fo Sebastiani red wine
- 1 tbsp black pepper corns
- 4 sprigs of thyme
- 1 head of garlic cut in half
- 3 lbs tomatoes, peeled and seeded
- 1 cup Red wine vinegar
- 3/4 cup sugar
- 1 large shallot minced
- salt to taste
Pairs with Sebastiani Cherry Block Cabernet Sauvignon
Bavette steak is a great steak for marinades such as the one in this recipe and is fantastic grilled.
In a heavy duty sauce pot bring the red wine up to a simmer and burn off the alcohol. Simmer for about 10 minutes. In this recipe it is important to burn off the alcohol in the wine because we are using it as a marinade and we don’t want the alcohol in the wine to cook the meat while it is marinating. While the wine is still hot add the remaining ingredients, set aside and let cool. This can be made the day before. While the marinade is cooling make sure the beef is clean of all sinew and silver skin, if you are unfamiliar with this technique be sure to ask your butcher. Once the marinade is cool place the meat in a shallow glass dish and wrap with plastic making sure the marinade covers the beef entirely or alternatively place the bavette in a zip-lock bag and pour the marinade over the meat. Let the meat marinade for at least 6 hours or overnight.
To prepare the grill start your fire on one side of your grill so as to have one half hot for direct grilling and the other side cool. Once your grill is hot clean the grill rack thoroughly with a wire brush and wipe clean with a towel. Remove the beef from the marinade and pat dry with paper towels, liberally season both sides with salt and fresh cracked pepper. Oil your grill rack with a towel that has been dipped in a touch of oil and place the beef over direct heat. Grill for 1 minute or until nice grill marks are formed and turn 90 degrees for another minute. Flip the bavette steak over and repeat the same process for the opposite side. Once the steak has nice grill marks on either side, slide the steak over to the cooler side of the grill and cook with the lid down for 5 minutes. Check the internal temperature of the beef with a thermometer for 130 degrees and remove from the heat to rest for 10 minutes. Once sufficiently rested slice the steak against the grain in thin slices, serve on a platter topped with the Tomato Confiture (Recipe Follows) and enjoy with Sebastiani Cherry Block Cabernet Sauvignon.
For the Confiture:
Confiture is simply French for jam so in this recipe we are simply cooking down tomatoes (specifically heirloom tomatoes) into a jam. This is a great recipe to pare with various red meats including lamb, and can be seasoned with any number of spices that suit your taste. It is also a great way to use up that abundance of heirloom tomatoes growing in the garden at the end of summer instead of sauce. The confiture freezes very well and will also hold refrigerated for up to 1 month.
In a medium sized sauce pot, add the vinegar and sugar along with the shallot and cook slowly on low heat until it starts to thicken into a syrup (about 5-10 min.) Next chop the tomatoes into 3-4 pieces each and add to the pot. Continue to cook on low heat until the tomatoes have broken down, stirring occasionally, and the mixture resembles jam. Check for salt.