Bavette Steak with Arbol Salsa
Bavette steaks are widely known for their intense beefy flavor. This recipe amps it up two notches by searing it over the Pit Barrel Cooker®! To finish, top it off with homemade arbol salsa for a little heat. Enjoy!
Bavette Steak with Arbol Salsa
Ingredients
- Black Hawk Farms Bavette
- Pit Barrel® All Purpose Pit Rub
Arbol Salsa
- 20 arbol chilis (stems and seed removed)
- 3 roma tomatoes
- 4 cloves garlic
- 1 yellow onion
- 4 oz neutral oil
- salt to taste
Instructions
- Set up your Pit Barrel® for direct grilling according to the manufacturer’s instructions
- Season beef generously with Pit Barrel® All Purpose Pit Rub
- Cook until internal temperature reaches 120° for rare, 130° for medium-rare, or 140° for medium (approx. 2-3 min)
- Remove from Pit Barrel® and rest for 10 minutes
- Depending on the desired sear, you can cook with the lid completely on, cracked, or completely off. Note that more airflow will increase the heat and require less cooking time
- Slice against the grain and serve with arbol salsa
Arbol Salsa
- Roast onions, tomatoes and garlic on Pit Barrel® grill grates for 30 minutes
- Lightly toast chilis in oven for 2 minutes at 400°
- Place the rest of the veggies on the grill gates and cook with lid closed until charred
- Remove from Pit Barrel® and allow to cool
- Add all items to a blender and purée while slowly adding the oil to reach the desired consistency
- Season with salt