Bavette with Grilled Ginger and Five Spice Plums

31 Aug 2021

Bavette with Grilled Ginger and Five Spice Plums

1 Hour 10 Minutes | easy | Serves 2

Bavette is a beautiful tender cut of beef that cooks quickly. Make sure the barbecue is very hot before searing and always rest beef well before slicing. The sticky grilled plums are the perfect sweet, sour and lightly spiced accompaniment.


  • 500g bavette steak
  • 6 ripe plums, cut in half and stones removed
  • ½ teaspoon ground ginger
  • ½ teaspoon five spice
  • 1 tablespoon neutral oil
  • 1 tablespoon runny honey
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 large cloves garlic, crushed or finely grated



Place the steak in a shallow dish

Place the steak in a shallow dish and add the garlic and soy sauce. Rub all over the steak and set aside for an hour.

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Combine the honey, ground ginger and five spice with 2 tablespoons of water and mix until the honey is dissolved.​​​​​​​

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Combine the plums with the marinade and mix well. Set aside.​​​​​​​

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When you are ready to cook

When you are ready to cook, light two gas burners on the Jupiter Outback BBQ and set the heat to high. Preheat until very hot.​​​​​​​


Pat the steak dry

Pat the steak dry and cook for around 4-5 minutes each side, or to your liking. Exact cooking times will depend on the thickness and overall shape of the steak.​​​​​​​

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Remove the steak

Remove the steak and allow to rest.​​​​​​​

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Grill the plums

Grill the plums cut side down until caramelised – around 5 minutes.​​​​​​​

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Slice the steak

Slice the steak and serve with the grilled plums. ​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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