Bavette Steak Salad with Caper Salsa Verde
Ingredients
- 2 tbsp apple cider vinegar
- 20g capers (Sulphites)
- 2 garlic clove
- 1 handful of fresh mint
- 1 red onion
- 1 handful of fresh flat-leaf parsley
- 40g rocket
- 2 bavette steaks
- 110g seasonal tomatoes
- 6 baby potatoes
Description
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the potatoes into 1cm cubes. Place on a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Bake for 12-15 mins, until golden and cooked through. Finely chop or crush the garlic and add to the tray in the final 5 mins of roasting.
- Make the quick pickled onions; thinly slice the onion and place half in a small bowl with half the vinegar and 1 tbsp cold water. Mix and leave to pickle.
- Season the steaks with sea salt. Heat a frying pan with 1/2 tbsp oil on high heat. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Add the remaining onion in the final 2-3 mins, to soften. Remove and leave to rest then thinly slice against the grain.
- Make the salsa verde; finely chop the parsley and capers. Pick the mint from the stalk and finely chop. Combine everything in a small bowl with 1 tbsp olive oil, 1 tbsp cold water and the remaining vinegar. Season with black pepper and mix. Halve the tomatoes.
- Serve the rocket topped with tomatoes, garlic potatoes and pickled onion. Top with the steak slices and onion. Drizzle with the salsa verde.
