Recipe Method

1. Brush the bavette with a little vinegar or Worcestershire sauce.
2. Spoon the dry rub onto a saucer and press the meat into the spice. Make sure the spice covers all the meat.
3. Leave for at least an hour or overnight in the fridge.
4. Sear over high heat for 2 – 3 minutes a side.
5. Place in a 180º oven and roast for 15 minutes, turning half way through cooking time.
6. Leave to rest for 10 minutes then slice thinly.
7. In the meantime, brush the slice ciabatta with a little olive oil and toast under a hot grill.
8. Spread with fig jam and top with rocket.
9. Add the sliced bavette and crumble over the blue cheese and serve.