{"product_id":"chocolate-and-chilli-rubbed-bavette-steak","title":"Chocolate and Chilli Rubbed Bavette Steak","description":"\u003cp\u003eAn 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eChocolate Chilli Rub\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tablespoons dark cocoa powder (unsweetened)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon ancho chilli powder (or 1 tsp mild chilli powder + 1 tsp ground cumin)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon soft dark brown sugar\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon ground cinnamon\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSteak\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 bavette steaks (approximately 300g each)\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eChocolate Chilli BBQ Sauce\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e200ml passata\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons dark cocoa powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon soft dark brown sugar\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon cider vinegar\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon ancho chilli powder\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake the BBQ sauce: combine all sauce ingredients in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Set aside.\u003c\/li\u003e\n  \u003cli\u003eMix all the rub ingredients together. Rub the bavette steaks with a light coating of olive oil, then press the rub generously onto both sides.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill to high heat.\u003c\/li\u003e\n  \u003cli\u003eGrill 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.\u003c\/li\u003e\n  \u003cli\u003eRest for 5 minutes, then slice thinly against the grain (this is essential for bavette - cutting with the grain will be chewy).\u003c\/li\u003e\n  \u003cli\u003eServe drizzled with the chocolate chilli BBQ sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545893151104,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/chocolate-and-chilli-rubbed-bavette-steak-3219789.jpg?v=1775134278","url":"https:\/\/kitcheninthegarden.co.uk\/products\/chocolate-and-chilli-rubbed-bavette-steak","provider":"Kitchen In The Garden","version":"1.0","type":"link"}