The man himself is providing us with one of his delicious recipes per month, first up for August, we’ve got Beef bavette with tomato, cheese, basil and red onion salad – ooo yeah.

Beef and tomatoes go so well. It’s that balance of sweet acidity form the tomatoes and salty meaty crust on this bavette steak that works so well. Bavette can be tough if you overcook it so make sure it’s nice and pink. You can swap it for sirloin or rib eye but bavette offers great value for money and a fantastic flavour!

Serves 2

2 x 250g bavette steaks
Vegetable oil for cooking
20g butter
Juice of half a lemon

6 plum tomatoes, sliced thinly
1 ball of mozzarella, diced
50g fresh parmesan
½ bunch of basil, leaves torn up
2 small red onions, sliced thinly
1tbsp best quality balsamic vinegar
3/4tbsp extra virgin olive oil
2tbsp roughly chopped sundried tomatoes
1 red chilli thinly sliced
½ tsp cracked black pepper
Flaky sea salt to taste

On a large serving plate, place the thinly sliced tomatoes as a ‘carpet’.
Scatter on the sliced red onions.
Sprinkle on the cracked black pepper and season with the sea salt.
Meanwhile heat some vegetable oil up in a frying pan over a medium-high heat. Season the bavette steaks and place them into the pan.
Add the butter and allot it to brown and colour the steaks, heavily. This will take about 4-5 minutes. Flip the steaks over and add the lemon juice and baste these for 1-2 minutes.
Take the steaks from the pan and allow to rest for 10 minutes in a warm place.
Drain any liquor from the tomato plate. Sprinkle on the diced mozzarella, chilli, sundried tomatoes and torn basil.
Slice the beef, against the grain and scatter over the tomato salad.
Mix the balsamic vinegar and olive oil together.
Drizzle all over the beef salad.
Grate over the fresh Parmesan and serve.

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