Name: Barbecued bavette steak and tomato salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8
Ingredients: 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; Dressing; ¼ cup extra virgin olive oil; 2 Tbsp red wine vinegar; 3 green shallots, trimmed and sliced; 1 tsp nigella seeds

Barbecued bavette steak and tomato salad

Make salad the main event during the warmer months, maxing out flavour and keeping you out of a hot kitchen!

Serves 6-8

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Elevate summer salads from being a simple side dish into a main course to share. This tomato salad features a juicy piece of steak layered on top of marinated artichokes and feta.

Ingredients

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

Dressing

¼ cup extra virgin olive oil

2 Tbsp red wine vinegar

3 green shallots, trimmed and sliced

1 tsp nigella seeds

Method

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.

COOK’S TIP

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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Cauliflower tabouli

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Lamb steak with beetroot and asparagus salad

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Ingredients

Method

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