How to make it
Light your Grill Bill kamado and set it up for direct grilling at high temperature (200-220°C). Let the lid come up to temperature gently to prevent cracks in the ceramic.
Note: at these temperatures the grate temperature is often higher than on the dome thermometer, so keep a close eye on your meat.
Pat the bavette dry and rub with olive oil, salt and pepper. Let it come to room temperature.
Put all the sauce ingredients in a blender or mortar, or get to work with your favourite knife: chilli, garlic, coriander, lime juice, vinegar, olive oil, cumin and a pinch of salt. Blend to a smooth sauce. Taste and adjust if needed: more lime for freshness, extra pepper for heat.
Place the bavette on the grate, directly over the fire. Grill each side for about 3-4 minutes for medium rare, depending on thickness. Use a core thermometer: 52-54°C is perfect for bavette.
Let the meat rest for 5 minutes under loosely tented aluminium foil. Then slice against the grain into thin slices, this ensures tenderness.
Spoon the Aji Picante over the meat or serve separately. Optionally sprinkle some fresh coriander or lime zest over the whole for extra flair.
