Seared beef bavette salad with tomatoes and parsley recipe 

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Bavette is quick to cook (on a stove or barbecue) and is best eaten rare.
  You can adapt this dish throughout the year – I serve bavette steak with juicy ripe tomatoes in the summer, and squash in the winter.  ​

Prep time: 5 minutes | Cooking time: 10 minutes 

SERVES 

four


INGREDIENTS 

For the steak

  • 500g beef bavette steak
  • 1 tbsp oil, for frying
  • 25g butter

For the vinaigrette

  • 6 tbsp olive oil
  • 1 tsp English mustard
  • 2 tbsp red wine vinegar

For the salad

  • 2 large, ripe tomatoes, such as oxheart
  • 1 shallot, finely sliced
  • 1 clove of garlic, grated
  • 6 cured anchovies
  • 10 cooked new potatoes, halved
  • A handful of chopped parsley

METHOD 

  1. Season the steak and heat the oil in a frying…

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