Chocolate and Chilli Rubbed Bavette Steak

An unusual and memorable steak recipe - bavette coated in a rub of dark cocoa powder, ancho chilli, and smoked paprika, grilled over high heat and served with a matching chocolate chilli BBQ sauce. The cocoa doesn't make it sweet - it adds a deep, earthy richness that pairs brilliantly with the charcoal flavour of the grill.

Ingredients

Chocolate Chilli Rub

• 2 tablespoons dark cocoa powder (unsweetened)
• 1 tablespoon ancho chilli powder (or 1 tsp mild chilli powder + 1 tsp ground cumin)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon soft dark brown sugar
• 1/2 teaspoon ground cinnamon
• Flaky sea salt and freshly ground black pepper

Steak

• 2 bavette steaks (approximately 300g each)
• Olive oil

Chocolate Chilli BBQ Sauce

• 200ml passata
• 2 tablespoons dark cocoa powder
• 1 tablespoon soft dark brown sugar
• 1 tablespoon cider vinegar
• 1 teaspoon ancho chilli powder
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• Flaky sea salt

Method

1. Make the BBQ sauce: combine all sauce ingredients in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Set aside.
2. Mix all the rub ingredients together. Rub the bavette steaks with a light coating of olive oil, then press the rub generously onto both sides.
3. Preheat your grill to high heat.
4. Grill the steaks over direct high heat for 3-4 minutes per side for medium-rare (internal temperature 52-55°C). Bavette is best served no more than medium - it toughens if overcooked.
5. Rest for 5 minutes, then slice thinly against the grain (this is essential for bavette - cutting with the grain will be chewy).
6. Serve drizzled with the chocolate chilli BBQ sauce.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.