Serves 2 people (with extra mexican salsa verde) 

Time to prep 30 minutes

Ingredients:

1 x grass-fed bavette steak 

200 tinned tomatillos

1 clove garlic

50g coriander leaf and stalk

1 medium onion charred

1 tsp roasted cumin seeds

1 tsp oregano, dry

60g lime juice, freshly squeezed

5g salt, maldon

1 jalapeno charred; stalk removed

Method:

Preheat the BBQ to high heat.

Season the bavette steak with salt and a light drizzle of oil. Set aside.

For the salsa, char the onion and jalapeno on the bbq.

Then blend the tinned tomatillos, charred onion, charred jalapeno, garlic, coriander, roasted cumin seeds, oregano, lime juice, and salt until smooth.

Place the bavette steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.

Remove the steak from the BBQ and let it rest for 5 minutes.

Slice the bavette steak thinly against the grain and serve with the fresh tomatillo salsa.