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Bavette Waterfall Salad

Bavette Waterfall Salad

A Bavette Waterfall Salad is a refreshing and zingy dish that brings together succulent beef and a medley of fresh herbs. Inspired by the traditional Thai “Nam Tok,” which means falling water or waterfall, so the bavette is grilled and thus the juices drip or fall as it cooks.

The steak is then tossed with aromatic ingredients like coriander, mint, and green onions, and dressed with a zesty, umami-rich sauce made from lime juice, fish sauce, and a touch of chili for a gentle kick. This salad not only captures the essence of Thai street food but also offers a healthy, protein-packed option that’s perfect for a light lunch or a standout addition to any Thai feast!

Recipe Credit:  Nick Rourke

Cooking surfaces

200C

BBQ Temperature

200C

Ingredients

For the steak

  • 200g bavette

For the Marinade

  • 1/2 tsp ground black pepper
  • 1 tbsp coriander stems, finely chopped
  • 1 tbsp garlic, crushed
  • 1 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1 tbsp dark soy sauce sweet
  • 1 tbsp oyster sauce
  • 1 tbsp whisky
  • 1/2 tbsp vegetable oil

For the Herb Salad

  • 1 handful fresh coriander leaves
  • 1 handful fresh mint leaves
  • 2 spring onions, finely sliced
  • 1/2 small shallot, finely sliced
  • 1 red onion, finely sliced
  • 2 sticks of lemongrass, finely sliced
  • 2 kaffir lime leaves, finely sliced

For the Salad Dressing

  • 3 tbsp lime juice, about 1 lime
  • 2 tbsp fish sauce
  • 1 tbsp white sugar
  • 1 tsp roasted chilli powder

Method

For the marinade

  1. Take all of the ingredients and mix together in a bowl.
  2. Taste and adjust flavours as necessary.
  3. Add the bavette to the bowl and leave to marinate for 3 hours in the fridge.

For the salad dressing

  1. Combine lime juice, fish sauce, sugar and chilli powder in a bowl.  Give it a good zhuzh!
  2. The dressing should taste spicy, sour and salty.

For the salad

  1. Place the coriander, mint, spring onions, shallot, red onion, lemongrass and lime leaves in a bowl.  Give it a good zhuzh!
  2. When ready to serve, add enough dressing to nicely coat the salad and give it a good zhuzh.  You don’t want to drown the salad in dressing or for it to go soggy!

To cook the bavette

  1. Setup your Egg for a direct cook at 300°C with the stainless steel grid.
  2. When you’re ready to cook, place the bavette on the grid and grill until caramelised evenly on both sides.
  3. You may need to move the steak around the grid.
  4. It will take about 5 minutes to cook the steak.  About 2 minutes each side.
  5. Remove the steak from the Egg and allow to rest in foil for about 5 minutes.

To serve

  1. Bavette has a grain running along it. Cut your bavette across the grain into 5mm slices.
  2. Arrange the salad on a plate or a board.
  3. Place the sliced bavette on top of the salad and tuck in.
  4. Garnish with Toasted Rice Powder, optional.
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