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Grid Iron Meat

Native Breed Bavette Steak with Yorkshire Nduja Butter

This bavette steak with nduja butter is a bold and flavourful dish, perfect for those who enjoy rich, spicy meals. The tender, juicy bavette is paired with nduja, a spreadable Calabrian sausage, which melts into a buttery, fiery sauce over the steak. Serve it with fresh, simple sides for a well-balanced, hearty meal.

INGREDIENTS
  • 2 native breed bavette steaks
  • 50g Yorkshire nduja
  • 100g unsalted butter, softened
  • 1 clove garlic, finely minced
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp fresh parsley, chopped (optional, for garnish)
METHOD

  • Begin by preparing the nduja butter. Mix the softened butter with nduja, garlic, lemon juice, and a pinch of salt in a bowl. Combine thoroughly until you get a smooth mixture. Set this aside at room temperature.
  • Take the bavette steaks out of the fridge and let them come to room temperature for about 20–30 minutes before cooking. This ensures even cooking.
  • Heat a heavy-bottomed frying pan or grill pan over medium-high heat. Pat the bavette steaks dry with kitchen paper, and rub them with olive oil. Season generously with salt and pepper on both sides.
  • Cook the steaks in the hot pan for 3–4 minutes on each side for medium-rare, or until done to your liking. Bavette is best served medium-rare as it can get tough when overcooked.
  • Once cooked, transfer the steaks to a plate and let them rest for about 5–7 minutes. Resting allows the juices to redistribute, keeping the steak juicy.
  • While the steak rests, add a dollop of the nduja butter to the top of each steak. The butter will begin to melt and infuse the meat with its spicy, rich flavour.
  • Slice the bavette steaks thinly against the grain to ensure tenderness, and serve immediately.

Shop for Ingredients

Mount Grace Nduja – 100g

Mount Grace Nduja – A Northern Take on a Southern Classic

Handcrafted in North Yorkshire by Mount Grace Charcuterie, this spreadable salami is rich, fiery, and deeply savoury. Made with prime cuts of rare-breed pork, carefully cured and blended with chilli, it delivers a bold flavour that is both versatile and addictive.

£6.95

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Native Breed Beef – Bavette Steak

Our beef Bavette steak is cut from the flank muscle, resulting in a very tasty steak due to the slightly higher fat content.

Once out of fashion in the UK, the bavette steak has now become popular again due it’s stronger flavour and value for money.  Bavette is tougher and more fibrous than a lot of the more popular teaks. The best way to cook it is quickly over a high, dry heat.  Bavettes will benefit from marinating and you should avoid over cooking.

Price range: £13.05 through £19.55

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For sides and ingredient matches that complement the bavette steak with nduja butter, you’ll want dishes that balance the bold, spicy richness of the main while adding texture and freshness. Here are a few great options:

Sides:

  • Roasted Garlic and Rosemary Potatoes: Crisp, golden potatoes with the subtle earthiness of rosemary and garlic. Their mild flavour complements the richness of the nduja butter.
  • Grilled Asparagus: Lightly charred asparagus adds a fresh, earthy note that pairs well with the steak’s intense flavours. Toss with a little olive oil and sea salt before grilling.
  • Rocket and Parmesan Salad: The peppery rocket and sharp parmesan cut through the fattiness of the nduja butter, while the lemon dressing adds brightness.
  • Charred Broccolini with Lemon and Chilli: The charred, slightly bitter notes of broccolini balance the heat from the nduja, and a squeeze of lemon keeps it light.
  • Creamy Polenta: Soft, buttery polenta makes for a comforting side that absorbs the steak’s juices and the nduja butter’s spice, creating a luxurious mouthfeel.

Ingredient Matches:

  • Gremolata: A topping of finely chopped parsley, lemon zest, and garlic can be sprinkled over the steak to add freshness and a zesty contrast to the rich meat.
  • Smoked Paprika Aioli: A smoky, creamy aioli as a dipping sauce or drizzle enhances the smokiness and spice of the nduja without overwhelming the dish.
  • Charred Peppers: Sweet, smoky roasted bell peppers or padrón peppers add a nice contrast to the spicy nduja, while bringing out the savoury beef flavours.

These sides and accompaniments will create a balanced plate, adding freshness, texture, and complementary flavours to the rich steak and nduja butter.

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Preparation Time: 15 minutes (plus 20-30 minutes to bring the steak to room temperature)
Cooking Time: 10 minutes (plus 5-7 minutes resting)

Hot Tips

  • Make sure to slice the bavette steak against the grain. This shortens the muscle fibres, making each bite more tender.
  • You can make the nduja butter in advance and store it in the fridge for up to a week or freeze it for longer. It’s also fantastic on grilled vegetables or spread on toast.
  • If you don’t have nduja, you could substitute with a spicy salami or chorizo, but the creamy, spreadable texture of nduja is ideal.

Pairings

Wine:

  • Rioja (Tempranillo): The depth of Rioja, with its smoky, oaky notes and balanced tannins, is a great match for the spicy nduja and rich beef.
  • Malbec: A full-bodied Malbec offers dark fruit and subtle spice that pairs beautifully with the richness of the butter and steak.
  • Syrah/Shiraz: A Syrah has peppery and smoky undertones, complementing the nduja’s heat while enhancing the steak’s flavour.

Beer:

  • IPA (India Pale Ale): The hoppy bitterness of an IPA can balance the fattiness of the nduja butter and refresh your palate.
  • Amber Ale: Slightly caramelised malt notes of an amber ale pair well with the steak’s meaty flavour, while complementing the spicy nduja.

Spirits:

  • Smoky Scotch Whisky: A peaty or smoky whisky enhances the deep, earthy notes of the steak while holding up against the nduja's heat.
  • Negroni: The bitter complexity of a Negroni, with its herbal notes and slight sweetness, cuts through the richness of the dish.

Non-Alcoholic:

  • Ginger Beer: The spicy kick of ginger beer complements the nduja, and its sweetness balances the heat.
  • Iced Tea with Lemon: A refreshing lemon iced tea helps cut through the rich flavours, keeping your palate fresh between bites.

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