Ponzu, Pepper and Garlic Bavette
This dish is one that I used to serve at my supper club and pop-up restaurant, Fowl Mouths. I could cook the steaks on a proper grill in the kitchen, and it was one of the best sellers. Ponzu is a Japanese citrus-spiked soy sauce. It’s pretty easy to find in bigger supermarkets, and East Asian supermarkets will almost certainly stock it. It brings an umami flavour that’s lifted with the citrus, while the garlic keeps things fragrant and the pepper spices things up. I also add a drop of mirin, which is a sweet Japanese rice wine. It caramelises fast, but because bavette only needs a quick one-two on the coals, the meat is done before there’s risk of burning.
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