Brevet Steak Food

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

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