Bavette with chimichurri sauce
Steak with chimichurri sauce is a classic combination, but pickled jalapeños give it a modern twist
Steak panzanella salad with roasted lemons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1large unwaxed lemoncut into thin rounds, then halved
- 2 ½ tbsp olive oil
- 1 tbsp za'atar
- 2 pitta breadstorn into pieces
- 200g leftover cooked bavette steakthinly sliced
- 600g mixed tomatoessmaller ones left whole, larger ones halved or cut into wedges
- 100g fetacrumbled
- ½ cucumberhalved and sliced
- 1 red onionfinely chopped
- 100g Kalamata olivesstoned and roughly chopped
- small pack mintleaves picked and roughly chopped
- extra virgin olive oilfor drizzling
Nutrition: per serving
- kcal444
- fat24g
- saturates8g
- carbs29g
- sugars9g
- fibre5g
- protein24g
- salt1.9g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Put the lemon slices on a baking sheet lined with baking parchment. Drizzle over 1 /2 tbsp oil and put in the oven on the highest shelf to roast for 15-20 mins, until the lemon has released its natural sugars and the peel has softened and begun to caramelise. Keep an eye on them – you may need to turn the tray so that they cook evenly.
step 2
Meanwhile, mix together the remaining oil and za’atar in a bowl, then toss in the pitta and use your hands to coat in the spiced oil. Spread out on a baking tray and roast for 15-20 mins until crisp and golden.
step 3
About 5 mins before the lemons are ready, wrap the bavette in a foil parcel and put in the oven alongside the pitta bread to warm through.
step 4
Mix all the other salad ingredients together in a large bowl. Add a drizzle of extra virgin olive oil and season with black pepper and a little sea salt (the olives and feta will add salt so you shouldn’t need much).
step 5
Add the lemons, spiced pitta and warmed bavette. Mix everything together with your hands, then divide between plates or serve sharing-style on a large platter.
