500g mixed heirloom tomatoes
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
500g bavette (flank) steak
2 red onions, cut into thick slices
200g jar marinated artichokes, drained
150g feta, crumbled
½ bunch chives, chopped
¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
3 green shallots, trimmed and sliced
1 tsp nigella seeds
To make dressing, whisk together all the ingredients in a small bowl until combined. Set aside.
Slice tomatoes and arrange on a large serving platter. Lightly season with salt. Drizzle over most of the oil and set aside.
Preheat a barbecue or chargrill pan on high and season steak well. Cook for 2-3 minutes each side until charred but rare in the middle. Rest on a warm plate. Drizzle remaining oil over onion slices and grill until charred. Separate into rings and set aside.
Slice steak and arrange over tomato. Drizzle with any resting juices. Scatter over artichokes and onion rings, then feta and chives. Drizzle over dressing. Serve.
Flank, called bavette, steak is often overlooked for the more expensive cuts, but it's packed with flavour. As it's best served thinly sliced, it's ideal for draping over a salad.
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