Grilled Bavette with Charred Romaine and Blue Cheese
Grilled Bavette with Charred Romaine and Blue Cheese
INGREDIENTS
Vegetable oil 4 tbsp.
Romaine hearts, cut in half 3-4
Olive oil ¼ cup
Blue cheese crumbs 1 cup
Walnuts, chopped 1/2 cup
Rustic baguette, cut in small cubes and toasted in oven 1
Extra virgin olive oil to taste
Balsamic vinegar to taste
Coarse sea salt to taste
Black peppercorns to taste
LET'S GET COOKING!
Season flap meat with salt and pepper. Heat grill to medium high heat and grill meat for 5-6 minutes on each side or until desired doneness. Remove from grill and cover with foil. Allow to rest while preparing salad.
Drizzle salad halves with olive oil and place flat side down on the grill for 15-20 seconds or until edges char. Place on a platter, sprinkle with blue cheese, walnuts, croutons and season with Balsamic vinegar, additional olive oil, and salt and pepper.
Slice flap meat and serve with salad.