Bavette Steak, Grilled with Morels, Spring Peas, Watercress

This is a recipe for spring time, once the morels have come through, the spring peas are available and the first of the watercress is also available in the market. Bavette Steak is something new to me. It comes from the same area the T Bones come from, but is nothing like that cut of meat, except for the fat content, their one similarity. In fact, the Bavette cut of steak is what you would get if you were to combine a flank steak and skirt steak. "Flap Steak" is another name for Bavette, but since this name probably gives people an assumption before they even begin to taste their food, think I will stick with the prior. It benefits, just as flank and skirt steaks do, from both dry rubs and intense marinades. Also like Flank and Skirt steaks, Bavette benefits from being cooked on a very high heat, from a wood fired grill to a very hot cast iron pan. Slicing on the bias, against the grain, helps to make a piece of meat that is not so tender taste as though it is. This recipe utilizes all of the above techniques... This recipe is made for the use of a large wood fired grill. However, a charcoal grill will work. Try using wood such as hickory or apple wood that have been soaked for at least 30 minutes once you have a strong bed of coals. 1 10 ounce portion of steak (bottom chuck flap) 4 to 7 large stalks of red rhubarb 1 bottle red wine Honey or simple syrup 1/4 cup English peas, shucked 1/4 tsp sea salt plus more as needed 1/4 tsp fresh ground black pepper, plus more as needed 1/4 cup butter, cubed, good quality unsalted fresh 1 shallot, thinly sliced 6 to 10 large morel mushrooms, cleaned, stems trimmed with a damp paper towel 1/4 cup beef or vegetable stock 1 bunch watercress 1 to 2 TB good quality extra virgin olive oil Half a lemon Trim any silver skin from the steak and allow it to come to temperature. Juice the rhubarb using a juicer and strain. Bring the juice and half of the bottle of wine to a boil and reduce, while skimming. Allow to reduce, adding the honey, until the sauce covers the back of a spoon. Taste, season until the acidity is balanced. Bring a pot of salted water to a boil. Blanch the peas for 20 seconds in rapidly boiling water, drain, shock and set aside. Heat a grill to medium heat. Season the steaks evenly with salt and pepper. Cook the steaks on the grill until medium rare. Move and turn the meat frequently to build a uniform, caramelized crust. Season with fresh salt and pepper once removed from the heat and allow to rest, uncovered for 10 minutes. Meanwhile, heat the butter in a medium pan over medium heat and add the shallots. Saute until soft and clear. Add the morels and season with salt and pepper. Cook until tender, flipping once or twice. Add the stock, 1 TB at a time until the sauce reduces to a glaze. Dress the water cress in a bowl with the olive oil, squeeze of lemon, salt and pepper. Slice the steak thinly against the grain and divide evenly between two warmed plates. Spoon the morels and peas and sauce over the meat, garnish with the watercress...