Bavette Steak with Papaya and Noodle Salad (Demo)

SOAK THE VERMICELLI NOODLES:
Place 3½ oz (100g) dried rice vermicelli in a large heatproof bowl. Cover with just-boiled water and soak for 5–8 minutes until softened with a slight bite. Drain, rinse with cold water to stop cooking, and set aside. Do not boil — boiling makes them waterlogged and sticky; soaking delivers a silkier texture that holds the dressing better.

PREPARE THE VEGETABLES:
Halve the green papaya, scoop out and discard all seeds, then peel completely — tannin and bitterness concentrate in both. Julienne the flesh into fine, even matchsticks. Peel the daikon and carrot; julienne both to the same dimensions as the papaya so every mouthful gives a consistent, unified bite. Combine papaya, daikon, and carrot in a large bowl. Keep coriander leaves whole; reserve the stalks for the dressing.

MAKE THE SOUTHEAST ASIAN DRESSING:
If using fermented shrimp paste, wrap in foil and toast over a gas flame or in a dry pan for 30–60 seconds per side until fragrant. In a pestle and mortar, pound the green chillies, coriander stalks, and garlic to a coarse paste. Add the toasted shrimp paste and jaggery; pound until the jaggery breaks down. Stir in the lime juice and fish sauce. Taste and adjust until all four notes are present simultaneously — heat, sweetness, salt, and acid.

MAKE THE CRISPY VERMICELLI GARNISH:
Heat neutral oil to 180°C (350°F) in a small saucepan — at least 1½ inches deep. Drop a small handful of completely dry (unsoaked) vermicelli into the oil; it will puff within 2–3 seconds. Remove immediately with a spider or slotted spoon before it colours beyond pale gold. Drain on paper towels, season lightly with flaky salt. Work in small batches. Use within 30 minutes for maximum crunch.

COOK THE BAVETTE STEAK:
Remove the steak from the fridge 20–30 minutes before cooking. Pat completely dry — surface moisture prevents a good sear. Season generously with flaky salt and black pepper just before cooking. Heat a heavy-based pan over high heat until smoking. Add the oil, then place the steak in the pan. Sear undisturbed for 90 seconds, then flip. Add all the butter. As it foams, tilt the pan and continuously baste the steak throughout cooking — approximately 2–3 minutes for medium-rare (internal temperature 52–54°C / 126–130°F). Do not cook beyond medium-rare; bavette toughens.

REST THE STEAK:
Transfer to a wire rack set over a plate — not a cutting board, which traps steam and softens the crust. Rest uncovered for at least 5–6 minutes to allow the juices to redistribute.

DRESS AND ASSEMBLE THE SALAD:
Pour the dressing over the julienned vegetables and soaked vermicelli. Using your hands or tongs, massage the dressing thoroughly into the salad — massage rather than toss so the dressing penetrates the papaya and noodles rather than pooling at the bottom. Add the coriander leaves and fold through. Taste; a final squeeze of lime may be needed.

CARVE AND PLATE:
Carve the rested bavette strictly against the grain — bavette has a very pronounced grain and cutting with it produces tough, stringy slices. Slice to approximately ½ inch (1.2cm). Mound the dressed noodle and papaya salad in the centre of each plate. Arrange the steak slices alongside or fanned over the top. Finish with a generous tangle of crispy vermicelli noodles. Serve immediately — the crispy noodles lose their crunch within minutes.