I always find it funny how some of simplest homemade meals I post pictures of on Instagram garner the most attention and requests for recipes. This is something that took me 10 minutes to make, but actually, as it uses a cheap cut of meat and is on the healthy side of things, then maybe it's not a surprise that people want the recipe for this steak salad with salsa in January.
Serves 2
400g bavette steak
1 tbsp light soy sauce
1 tbsp olive oil
1 tsp dried oregano
1 tsp chilli flakes
For the salsa:
Bunches of any herbs you want - I used basil, parsley and coriander
Half green chilli
3 anchovies
1 tbsp capers
Juice of 1 lemon
Pepper
Big glug of extra virgin olive oil (I used the rosemary and thyme one from my trip to Castelas in Provence - you can get it here)
Salad dressing:
1 tsp mustard
Sprinkle smoked salt
Juice of 1 lemon
Double the amount lemon juice of extra virgin olive oil
Bag of mixed leaves or baby spinach
Mix together the soy, oil, oregano and chilli and coat the meat in it. Leave for 10 minutes - 10 hours. The longer the better!
Add all of the salsa ingredients to the magimix and roughly blend. Add a little water if it's too thick.
Combine the mustard, salt, lemon and oil for the salad dressing in a jam jar and give it a good shake.
Heat a frying pan on a high heat, and once almost smoking hot add the marinated bavette. Cook for 2-3 minutes on each side depending how thick the piece of meat is, then remove from the heat and leave to rest for 3 minutes. Slice into cm chunks.
Toss the salad leaves in the dressing and arrange in a bowl with the meat on top. Add dollops of salsa and you're good to go! If you want to bulk it out a bit some boiled potatoes tossed in the salsa verde would be great.
Serves 2
400g bavette steak
1 tbsp light soy sauce
1 tbsp olive oil
1 tsp dried oregano
1 tsp chilli flakes
For the salsa:
Bunches of any herbs you want - I used basil, parsley and coriander
Half green chilli
3 anchovies
1 tbsp capers
Juice of 1 lemon
Pepper
Big glug of extra virgin olive oil (I used the rosemary and thyme one from my trip to Castelas in Provence - you can get it here)
Salad dressing:
1 tsp mustard
Sprinkle smoked salt
Juice of 1 lemon
Double the amount lemon juice of extra virgin olive oil
Bag of mixed leaves or baby spinach
Mix together the soy, oil, oregano and chilli and coat the meat in it. Leave for 10 minutes - 10 hours. The longer the better!
Add all of the salsa ingredients to the magimix and roughly blend. Add a little water if it's too thick.
Combine the mustard, salt, lemon and oil for the salad dressing in a jam jar and give it a good shake.
Heat a frying pan on a high heat, and once almost smoking hot add the marinated bavette. Cook for 2-3 minutes on each side depending how thick the piece of meat is, then remove from the heat and leave to rest for 3 minutes. Slice into cm chunks.
Toss the salad leaves in the dressing and arrange in a bowl with the meat on top. Add dollops of salsa and you're good to go! If you want to bulk it out a bit some boiled potatoes tossed in the salsa verde would be great.
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