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Barbecued bavette steak & tomato salad served on a plate

Barbecued bavette steak & tomato salad

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Rating: 5 out of 5.3 ratings
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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)
NutrientUnit
kcal253
fat16g
saturates6g
carbs6g
sugars4g
fibre3g
protein19g
salt1.2g
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Ingredients

For the dressing

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.

Goes well with

Recipe from Good Food magazine, July 2019

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Overall rating

Rating: 5 out of 5.3 ratings
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