Switch up how you serve steak with these crunchy, bruschetta-style toasts topped with griddled mediterranean vegetables, cannellini beans and tender slices of barbecued British beef bavette.
2 medium Essential Courgettes, trimmed and thinly sliced
2 x 270g packs Waitrose Cherry Vine Tomatoes, halved
3 tbsp Essential Olive Oil
8 sprig/s oregano
4 clove/s garlic, sliced
2 x 400g cans Essential Cannellini Beans, drained and rinsed
1 Essential Lemon, juice
4 thick slices sourdough bread
Method
Preheat the oven to 220oC, gas mark 7. Take the steaks out of their packaging and season; set aside until ready to cook. Toss the courgettes, tomatoes, 2 tbsp oil, the oregano and garlic in a non-stick roasting tin, then roast for 20 minutes, stirring halfway.
Heat a barbecue or griddle pan to a high heat. Add the beans to the roasting tin with the vegetables, squeeze over the lemon juice and season, stirring everything together. Roast for a further 5 minutes.
Brush the bread and steaks with the remaining 1 tbsp oil. Cook the steaks on the barbecue or griddle pan for 2-3 minutes on each side (for medium-rare), ensuring all the cut surfaces are well cooked and browned, then set aside to rest for 2-3 minutes. Meanwhile, char the sourdough for 1 minute on each side.
Pile the vegetables and beans (remove the oregano sprigs) onto the sourdough. Slice the steak and serve on top. A little horseradish sauce will go nicely on the side, if liked.
Cook’s tip
Cook the tomato vines in the roasting tin, too – they'll add even more tomato flavour. Discard before serving.
And to drink...
Mad Fish Cabernet Shiraz, Western Australia (75cl), is wonderfully fruity, with dark cherry and mocha notes plus a touch of toasty oak.
