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Fresh, hearty and full of flavour, this warm steak salad makes a fantastic lunch or easy dinner. Tender peppered bavette is paired with golden roast potatoes, sweet roasted radishes and fresh greens, with tarragon and Parmesan bringing everything together.
Serves 4
Ingredients
500g bavette or flank steak
350g baby new potatoes, quartered
100g radishes, halved
50g rocket
½ shallot, finely sliced
50ml red wine vinegar
1 tsp sugar
1 tsp honey
15g Parmesan, finely grated
Fresh tarragon
Fresh rosemary
Black peppercorns
Olive oil
Sea salt
Method
Preheat oven to 180°C.
Toss the potatoes with olive oil, rosemary and a little salt. Roast for around 25 minutes until golden and tender. Add the radishes for the final 10–15 minutes, drizzling them with honey towards the end.
Combine the red wine vinegar and sugar with a splash of warm water, then add the sliced shallot and leave to pickle.
Crush the peppercorns with a little sea salt and press generously over both sides of the steak. Heat a frying pan over high heat with a little oil and cook the steak to your liking. Transfer to a board and rest for 5 minutes before slicing thinly across the grain.
Arrange the rocket, tarragon, roast potatoes and radishes on a platter. Top with the sliced steak and drained pickled shallot.
Finish with freshly grated or shaved Parmesan, a drizzle of extra virgin olive oil and a little sea salt before serving.
