Stuffed Potatoes with Beef Bavette and Creamy Jalapeño Feta

Ingredients

• 4 Bœuf Québec non-marinated beef bavettes (flap meat) (170 g), by Maillard
• 4 potatoes, washed
• About 20 cherry tomatoes, sliced in half
• Chive, to taste

Marinade

• 1/4 cup of soy sauce
• 2 tbsp of olive oil
• 2 tbsp of dark honey or brown sugar
• 2 tbsp of whisky
• 2 tsp of Dijon mustard
• 2 cloves of garlic, grated or finely chopped
• 1 tsp of ginger, grated or finely chopped (optional)
• Salt and pepper, to taste

Creamy Jalapeño Feta

• 3/4 cup of sour cream
• 3/4 cup of crumbled feta cheese
• The juice of a half-lemon
• 1/2 jalapeño pepper, seeded and finely chopped
• Chive, to taste
• Pepper, to taste

Preparation

1. Combine all the marinade ingredients in a large airtight dish.
2. Add the flap meat and marinate in the refrigerator for at least 1 hour. Remove from the refrigerator 20 minutes before cooking to temper the meat.
3. Preheat barbecue at high intensity. Clean and oil the grill.
4. Wrap the potatoes in aluminium foil and cook for 45 to 60 minutes, with the lid closed.
5. Meanwhile, mix all the creamy feta ingredients together in a mixing bowl. Reserve.
6. Place the meat on the grill. Cook with lid closed for 8 minutes et turn the meat over. Continue cooking for another 8 to 12 minutes or until desired doneness. Let rest for 5 minutes and slice against the grain.
7. Cut the potatoes in half. Garnish with the flap meat, creamy feta, cherry tomatoes and chive. Serve immediately.