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Chopped salad with bavette steak
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1 echalion shallot, finely diced
2 tbsp sherry vinegar
3 tbsp olive oil, plus extra for rubbing
1 clove garlic, peeled
1 red chilli (deseeded if liked), roughly chopped
425g pack Organic Large Vine Tomatoes, deseeded and diced
1 cucumber, diced
4 sticks celery, diced
2 x 25g packs flat leaf parsley, leaves only, chopped
½ x 25g pack mint, leaves only, chopped
1 tbsp capers
4 bavette steaks
50g toasted flaked almonds
1. Put the diced shallot into a bowl with the vinegar and set aside.
Blitz the oil, garlic and chilli together using a small food processor. Season and set aside.
2. In a large bowl, combine the tomato, cucumber, celery, parsley, mint and capers, then stir through the chilli paste. Drain the shallots
of excess vinegar, then stir them into the salad.
3. Place a large frying pan over a high heat. Season the steaks and rub with a little oil. Once the pan is hot, add the steaks. Fry for about 2-3 minutes per side, before setting aside to rest for 5 minutes.
4. Slice the steak and serve piled with the salad and any resting steak juices drizzled over. Sprinkle over the toasted almonds to serve.
Typical values per serving:
This recipe was first published in April 2021.