Beef and kimchi dumplings with bavette steak

Posted by petra08 on October 24, 2014 · 27 Comments 

I woke up the other morning and looked out. It was 6.32 am and the sky was beautifully red. From giving the outside world a sleepy eye I instantly woke up and I knew I had to grab the camera and capture the light. It isn’t quite that easy, I had to get everyone awake, there was some stretching and yawning along with some protests but in the end we spilled out to the street and headed down to the beach. The light was so soft and the view that meet us made any pain of getting up early go away.

 

 

We walked along the sea front and I had to stop everywhere to take pictures and finally someone needed a break, I could of course not help but start taking pictures of them! The light was stunning. and I was so happy  got out of bed.

 

 

After the morning walk I felt ready to start the day and after breakfast I headed for the butcher to buy some meat. I had a craving for bacon and there is no better place than to get it from The Black Pig butcher just off the high street. All of the meat is carefully sourced and you can read on a blackboard what farm it comes from. I got the bacon and then I saw a kind of skirt steak, thicker than the one I bought last time and I was informed that it is called bavette. I love going to The Black Pig as I always find unusual cuts like this. Bavette and the skirt steaks are also called the butchers secret, see more here and I knew I had to buy some. First I was going to just pan fry the whole piece but I watched a TV show where Chef Nic Watt went head to head with Ching-He Huang cooking the Perfect Asian banquet, the episode is here. Chef Nic made beef and kimchi dumplings and they looked delicious. I felt inspired and I had some kimchi in the fridge thanks to my friend Magda and I knew I had to make the dumplings. I didn’t have the recipe so I made some up based on what I had and what I liked.

 

Kimchi and beef pot sticker dumplings

preparation time 20 minutes (depending on how many dumplings you are making)

cooking time 12 minutes 

serves 2 as a starter

Ingredients

• about 2.5 cm or 1 inch of bavette steak
• 1/2 beetroot, I had a heritage beetroot and it was quite pale
• 1/2 carrot
• 1 clove of garlic
• 1 tbsp sesame seeds
• about 2.5 cm or 1 inch paneer cheese
• 1 heaped tbsp kimchi
• dumpling skins
• oil for frying
• water

Peel the carrot and garlic clove and chop roughly. Cut the meat and the beetroot in to fine cubes and the paneer cheese in to larger cubes.

 

 

Kimchi 

 

 

Mash the paneer cheese and place the carrot and garlic in a food processor. Mix all the ingredients and place a teaspoon on each dumpling skin. It doesn’t mater if there are some slightly larger pieces of carrot, it will just add texture.

 

 

Wet the dumpling skin all around and shape in to dumplings.

 

 

Pan fry in a little oil and then add the water, put a lid on and steam for 10 minutes.

 

Whilst the dumplings are cooking make the dipping sauce.

 

Dipping sauce 

preparation time 5 minutes 

cooking time 0 minutes 

serves 4

Ingredients

• 2 tbsp soy sauce
• juice of 1/2 lime
• 1 tsp mirin
• fine grated ginger

Mix all the ingredients and set aside until ready to serve.

 

Serve the dumplings with the dipping sauce as a starter, or make more and serve as a main course.

 

 

For the steak I added salt, pepper and some barbecue spice before placing the steak in a hot pan with some butter and oil.

 

 

I seared the steak and cooked it for about 20 minutes on lower heat, it was quite thick, until the outside was caramelized and it was cooked just medium. I boiled some soba buckwheat noodles and added to the beef in the frying pan with some bulgar wheat I had left over. It fried in the cooking juices from the beef until slightly crispy.

 

 

I let the beef rest for 10 minutes whilst making a butter. I bought a smoked camembert style goats cheese from  Margate Smokehouse. I didn’t take a picture of it but it was simply delicious! The cheese was rich, creamy and with a hint of smoke. I had some left over so I made a butter for the steak.

 

Smoked goats cheese butter 

preparation time 5 minutes 

cooking time 0 minutes 

serves 2

Ingredients

• 1/4 smoked Shaggy Beard
• 3 tbsp butter
• 1 tbsp chopped onion
• coriander

Cut up the cheese and mix with the onion, butter and coriander. Set aside until ready and then place on top of the meat before serving and some extra on the side. I had some dumpling dipping sauce left over that I sprinkled on the beef.

 

 

I cut the steak across the grain and like all flank steaks it has so much flavour. It is my favourite cut, there is no need to buy prime cuts like fillet or rib eye when you can get steaks like this! If you can’t find them, perhaps your butcher could source them for you.

 

It is Angie’s birthday and I will bring the dumplings, and the steak to celecrate! Angie is the host of the beautiful blog The Novice Gardener and the foodie party Fiesta Friday, this time the birthday edition! She has two talented co hosts, Sue/birgerbird who brought a blueberry cornmeal cake for the birthday celebrations and the lovely Suzanne/apuginthekitchen who brought spicy Swiss chard cobbler, doesn’t that sound delicious?!

If you have cooked come and join us!

 

 

 

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Filed under Allotment/Veg, Beef, Carrot, Cheese, Garlic, Herbs, Main course, Noodles, Onion, Paneer cheese, Recipe, Snack, Starter · Tagged with bavette steak, beef and kimchi dumplings, Chef Nick Watt, dumplings, Margate Smokehouse, skirt steak, steak