Barbecued bavette steak & tomato salad

Name: Barbecued bavette steak & tomato salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Serves 6-8
Ingredients: 500g mixed heritage tomatoes; 2 tbsp olive oil; 500g bavette steak; 2 red onions cut into thick slices; 200g jar grilled artichokes in oil, drained; 150g feta crumbled; ½ bunch chives roughly snipped; 2 tbsp red wine vinegar; 3 tbsp olive oil; 1 tsp onion seeds; 3 spring onions trimmed and sliced

Tom Kerridge

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Serves 6-8

Easy

Prep: 30 mins

Cook: 5 mins

Plus resting

A star rating of 4.5 out of 5.7 ratingsRate

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Barbecue bavette steak and drape over Tom's simple tomato, red onion and feta salad. It makes a lovely lunch or light supper in summertime

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Ingredients

Nutrition

Units:

MetricUS

500g mixed heritage tomatoes
2 tbsp olive oil
500g bavette steak
2 red onions

cut into thick slices
200g jar grilled artichokes

in oil, drained
150g feta

crumbled
½ bunch chives

roughly snipped

For the dressing

2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp onion seeds
3 spring onions

trimmed and sliced

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Nutrition: Per serving (8)

kcal253
fat16g
saturates6g
carbs6g
sugars4g
fibre3g
protein19g
salt1.2g

Method

step 1

Make the dressing by whisking the vinegar, oil, onion seeds and spring onions together, then set aside. Slice the tomatoes, then arrange over a large serving platter and lightly season with salt. Drizzle over most of the oil and set aside.
step 2

Heat a barbecue or griddle pan to high and season the steak well. Cook for 2-3 mins on each side until charred but rare in the middle, then transfer to a warm plate to rest. Drizzle the remaining oil over the onions and grill until charred. Separate into rings and set aside.
step 3

Slice the steak and arrange the tomatoes over it. Drizzle with any resting juices. Scatter over the artichokes and charred onions, then the feta and chives. To serve, drizzle over the dressing.

Recipe from Good Food magazine, July 2019

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A star rating of 4.5 out of 5.7 ratings

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