Spicy Bavette Steak With Zhoug
- Cook Time
- 8 minutes
- Servings
- 4
- Category
- Ninja Double Stack XL 9.5L Air Fryer – SL400
- Cuisine
- Fusion
Ingredients
- Marinade and Steak
- 120 ml dark beer or orange juice
- 60 ml fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Sriracha
- 2 tablespoons brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon coarse or flaky salt
- 1 teaspoon black pepper
- 680 g bavette or skirt steak, trimmed and cut into 3 pieces
- Zhoug
- 235 ml packed fresh coriander leaves
- 2 cloves garlic, peeled
- 2 jalapeño or green chiles, stemmed and coarsely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon coarse or flaky salt
- 2 to 4 tablespoons extra-virgin olive oil
- Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Marinade and Steak
- For the marinade and steak: In a small bowl, whisk together the beer, lemon juice, garlic, olive oil, Sriracha, brown sugar, cumin, paprika, salt, and pepper. Place the steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage the steak to coat. Marinate in the refrigerator for 1 hour or up to 24 hours, turning the bag occasionally.
- Zhoug
- In a food processor, combine the coriander, garlic, jalapeños, cumin, coriander, and salt. Process until finely chopped. Add 2 tablespoons olive oil and pulse to form a loose paste, adding up to 2 tablespoons more olive oil if needed. Transfer the zhoug to a glass container. Cover and store in the refrigerator until 30 minutes before serving if marinating more than 1 hour.
- Remove the steak from the marinade and discard the marinade. Place the steak in the zone 1 air fryer drawer and set the temperature to 204°C for 8 minutes. Use a meat thermometer to ensure the steak has reached an internal temperature of 64°C.
- Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak across the grain and serve with the zhoug.