GRILLED GRASS-FED IRISH BAVETTE AND FILLET STEAKS:
Bring the bavette and fillet steaks up to room temperature before cooking.
Season generously with Maldon sea salt and black pepper, before coating all over with beef dripping.
Once up to room temperature, place them onto a preheated barbecue at 225oC and cook on the grill for 4-8 minutes depending on the thickness of the beef, rotating them on each side every 30 seconds so that they cook evenly and consistently.
When medium rare, remove from the barbecue and leave to rest before serving.
GREEN PEPPERCORN SAUCE:
Add a tablespoon of butter into a saucepan and add this onto the grill to melt slowly, before dicing up a shallot and adding this into the melted butter. Fry the shallots in the butter until softened.
Combine the sprigs of thyme, a grated clove of garlic, the green peppercorns, beer and beef stock into the saucepan, reducing this down by half over a medium heat on the grill.
Once reduced, add in the double cream and reduce down by half again before removing from the barbecue.
Deshell all of the mussels and dice the tomato after removing all of the seeds.
Stir in the rehydrated seaweed to the sauce and then season well with Maldon sea salt and black pepper.
Add in the mussels and tomato to the sauce and stir well.
Cut up the sourdough into thick, chunky slices and generously brush each slice with melted beef dripping before grilling on both sides on the barbecue.
Once golden on both sides remove from the grill and begin to plate up by thinly slicing the grass-fed Irish bavette and fillet steaks and sprinkling them with Maldon sea salt before placing them on top of the beef dripping toast.
Spoon over the green peppercorn sauce laced with mussels, tomato and seaweed to top the beef so everything is evenly covered with the ingredients.
To garnish, drizzle over some chilli oil, along with some fresh parsley and a squeeze of lemon juice to enhance those grass-fed flavours.