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Spicy Bavette Steak with Salsa Verde & Pineapple Salsa

Can you believe it’s the last bank holiday of the summer?! Come rain or shine, I’ll be celebrating the long weekend with a BBQ and a glass of Moët & Chandon rosé; serving up my mouth watering Spicy Bavette Steak with Salsa Verde and Pineapple Salsa.

This one’s definitely a favourite of my husband’s, but it’s also a real crowd pleaser if you’re catering for carnivores. Served up on a big wooden board with all the trimmings, even if a little rustic, it looks so appetising.

Like most of my recipes, this one is really simple to make and surprisingly quick. The longest part is the prep – lots of dicing and chopping! But it’s so worth it, because the salsa verde and pineapple salsa lift this whole dish. The fresh, fruitiness of the pineapple is balanced out by the heat from the chilli, and when mixed with the slightly smoky, tender meat, it is heaven on a plate.

Whether you’re relaxing with the family this weekend, or having a huge feast with all your friends, I really recommend you give this a try, as it’s so delicious and something a little different to the usual BBQ fare.

Serve thin slices alongside chargrilled corn on the cob (oozing with melted butter a sprinkle of salt of course), a leafy green salad and rough ‘slaw or potato salad. Delicious.

Have a great bank holiday everyone!

Spicy Bavette Steak with Salsa Verde & Pineapple Salsa

Prep Time: 25 minutes (plus 1 hour to chill) | Cook Time: 3-4 minutes for rare, 4-6 for medium rare |   Serves: 4


For the Spicy Bavette Steak…

  • 4 bavette steaks or skirt (175g each)
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp chipotle pepper powder
  • 1 tsp garlic powder
  • 1 tsp onion granules
  • 1 tsp sugar
  • 1 tsp sea salt

For the Sides…

Salsa Verde

  • 1-2 garlic cloves, diced finely
  • 25g coriander (stems removed)
  • 1-2 tbsp capers
  • 1 tbsp red wine vinegar
  • 4-6 tbsp olive oil

Pineapple Salsa

  • 250g pineapple, diced finely
  • 1 jalapeño, diced finely
  • 2-3 red spring onions, chopped finely
  • 2 tbsp fresh lime juice
  • 2-3 tbsp chopped coriander
  • ½ tsp sea salt

Note: a food processor/blender is also required for this recipe


  1. Combine all your ingredients for the spicy rub in a bowl
  2. Rub just ½ tsp of your spicy mixture on both sides of your steaks and let them chill in refrigerator for one hour. Note, you will have plenty of left over spice mix for a later step
  3. For the salsa verde, combine all of your ingredients into a food processor or blender and purée until a reasonably smooth mixture, with minimal chunks. Refrigerate until required
  4. For the pineapple salsa, simply combine all of the ingredients well and refrigerate until required
  5. Remove your steaks from the fridge and cook over a hot grill for 3-4 minutes per side if you prefer your steak rare, or 4-6 for medium rare – adjust to your preference!
  6. Once cooked, let it rest for about 5 minutes, before slicing thinly against the grain
  7. Once ready to serve, drizzle your salsa verde over the steak slices, or if preferred, serve on the side alongside your pineapple salsa.

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