Barbecued Bavette Steak Tomato Salad Recipes

BARBECUED BAVETTE STEAK & TOMATO SALAD

Barbecued bavette steak & tomato salad image

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

Provided by Tom Kerridge

Categories Dinner, Lunch, Supper

Time 35m

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

500g mixed heritage tomatoes
2 tbsp olive oil
500g bavette steak
2 red onions , cut into thick slices
200g jar grilled artichokes in oil, drained
150g feta , crumbled
½ bunch chives , roughly snipped
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp onion seeds
3 spring onions , trimmed and sliced

Steps:

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.
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.
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.

Nutrition Facts : Calories 253 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium

BAVETTE STEAK WITH TAHINI-VEGETABLE SALAD

Bavette Steak With Tahini-Vegetable Salad image

Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.

Provided by Melissa Clark

Categories dinner, weeknight, salads and dressings, steaks and chops, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds bavette steak (sometimes called flap meat or sirloin tip) or flank steak, preferably grass-fed and finished
Flaky sea salt, as needed
2 tablespoons ghee, tallow or neutral oil
2 tablespoons tahini, preferably raw
Finely grated zest of 1/2 lime plus juice of 2 limes
1 tablespoon extra-virgin olive oil
1 tablespoon cold water
1/4 teaspoon fine sea salt, plus more as needed
10 to 12 medium-firm strawberries, thinly sliced (about 2 cups)
1 1/4 cups thinly sliced rhubarb (about 1 stalk) or peeled carrots
1 medium cucumber, thinly sliced into rounds (about 1 1/2 cups)
3 hakurei or other small sweet turnips, thinly sliced into rounds (about 3/4 cup)
3 medium radishes, thinly sliced into rounds (about 3/4 cup)
1 quart mixed tender greens
2/3 cup packed coarsely chopped mint
1/2 cup packed chopped basil

Steps:

Pull the steak out of the fridge 1 hour before cooking to come to room temperature. About 5 minutes before cooking, generously season steak all over with flaky sea salt (this helps the salt retain some crunch).
Heat a cast-iron or other heavy-duty skillet over medium-high until hot enough that a drop of water will sizzle on contact. Add ghee to the skillet and let it melt.
Add bavette steak and cook, flipping every 2 minutes, until medium-rare, about 8 minutes total, or until medium, about 10 minutes total. (Bavette steak has a tendency to puff up as it cooks, taking longer than the average steak to reach medium-rare. You'll want to reduce the cooking time if using flank steak.) Transfer steak to a cutting board and let rest for 5 minutes.
Meanwhile, make the salad: In a small bowl, whisk together tahini, lime zest and juice, olive oil, cold water and 1/4 teaspoon fine sea salt until smooth. Taste and season with more salt, if needed.
In a large bowl, toss together strawberries, rhubarb, cucumber, turnips and radishes. Add just enough dressing to coat, then taste and add more salt, if needed. Add the greens, mint and basil to the bowl and toss gently, adding more dressing and salt, if needed.
Slice steak against the grain and serve with salad.

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