Italian bavette from the kamado with chimichurri pesto and Parmesan

Stappen

1. Bring the meat to temperature

   Take the bavette out of the fridge an hour before grilling and pat it dry. Rub it with olive oil and season generously all over with coarse sea salt and pepper.

2. Make the chimichurri pesto

   Finely chop the parsley, basil and garlic, or pulse them briefly in a food processor. Stir in the oregano, chilli flakes and pine nuts. Mix in the red wine vinegar, then add the olive oil in a thin stream. Finally stir in the grated Parmesan and season with salt. Let the sauce stand for at least half an hour so the garlic comes through.

3. Heat up the kamado

   Fire up the kamado for direct grilling to 280 degrees Celsius or higher, with the cast iron grate in. Let the grate get properly hot before the meat goes on.

4. Grill

   5 min

   Place the bavette on the hot grate and grill for two to three minutes per side. Turn it a quarter halfway for crosshatch marks. Take it off at a core temperature of 52 degrees Celsius.

5. Rest

   9 min

   Let the meat rest for eight to ten minutes under a loose sheet of foil. It rises a few more degrees and the juices redistribute through the meat.

6. Slice and finish

   Find the direction of the grain and slice across it, about one centimetre thick. Arrange the slices on a board, spoon plenty of chimichurri pesto over them and shave fresh Parmesan on top.