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Barbecued bavette steak & tomato salad served on a plate

Barbecued bavette steak & tomato salad

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Serves 6-8

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

Nutrition: Per serving (8)


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, July 2019

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A star rating of 4.7 out of 5.3 ratings

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