Barbecued bavette steak & tomato salad served on a plate

Barbecued bavette steak & tomato salad

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Prep: 30 mins Cook: 5 mins 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 and extra info

Nutrition: Per serving (8)

  • kcal253
  • fat16g
  • saturates6g
  • carbs6g
  • sugars4g
  • fibre3g
  • protein19g
  • salt1.2g
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Ingredients

  • 500g mixed heritage tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g bavette steak
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 2 red onions, cut into thick slices
  • 200g jar grilled artichokes in oil, drained
  • 150g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • ½ bunch chives, roughly snipped

For the dressing

  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp onion seeds
  • 3 spring onions, trimmed and sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  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.

  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.

  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.

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