Barbecued bavette steak & tomato salad

artichokes barbecue bavette steak salad steak summer

N/A

Serves 6-8

Source

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

Method

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.