Seared bavette and shaved fennel salad with green beans and peas
Grassy fennel is a fresh foil for umami-rich beef.
Serves 4 Total Time 35 mins
• 400g new potatoes
• 140g green beans
• 140g fresh or frozen peas
• 2 fennel bulbs, thinly sliced
• 600g bavette steak
• 2 tsp olive oil
• 2 little gem lettuces, chopped or leaves separated
For the Dressing
• Juice of 1 lemon
• 4-5 tbsp extra virgin olive oil
• 10g flat-leaf parsley chopped
• 3 tbsp capers, chopped
1. Put the potatoes into a large saucepan of cold water and place on a medium-high heat,for around 20 mins in total, or until tender all the way through, then lift out and allow to cool.
2. Add the beans and peas to the same pan and cook for 4-5 mins until al dente then drain and also allow to cool slightly.
3. Place the sliced fennel into a large mixing bowl with ½ the lemon juice and a little pinch of salt, to just help it start to soften.
4. Drizzle the bavette with the olive oil and season, while getting a frying pan nice and hot. Sear the steak for 2-3 mins each side before transferring to a chopping board to rest.
5. You should be able to handle the potatoes now, so slice or cut into chunks and add to the mixing bowl with the fennel. Also add the green beans, peas and little gem. Add the remaining ½ of lemon juice and the rest of the dressing ingredients. Toss everything together very well to mix before serving on a sharing platter or individual plates.
6. Slice the steak into thin strips and top the salad. Add a final crack of black pepper and a few extra parsley leaves.
Bavette steak is best served medium-rare to keep it tender. Cook over a high heat to sear it, that way it will stay really juicy and succulent.
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