Thyme and Lemon Bavette with Turkish Salad

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A simple and speedy taste of summer with a Turkish influence.

Thyme and Lemon Bavette with Turkish Salad
Electus
Servings:Serves 2
Calories per serving:841
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:16th August 2014

Best recipe review

Looks fab...

5/5

..just wish I could affort steak!

The Judge

Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


Method

  1. Unwrap the steaks and lay them in a dish.
  2. Strip the leaves from the thyme sprigs. Scatter all but a pinch of thyme over the steak. Grate the lemon zest over. Season with a good bit of pepper. Rub the thyme, lemon and pepper into the meat. Gloss with oil.
  3. Get a large frying pan smoking hot. Add your steak. The oil you glossed it with is enough to keep it from sticking. Cook for 3-5 mins on each side, or to your liking.
  4. Once cooked, remove your steak from the pan. Rest on a cutting board.
  5. Finely dice your tomatoes, cucumber, red pepper and onions. Roughly chop the pitted olives. Mix it all together. Scatter the cumin over. Season with salt and pepper. Add a squeeze of lemon juice. Toss. Finish with the remaining thyme leaves. Taste. Adjust seasoning as needed.
  6. Thinly slice your steak against the grain (you should be able to see stripes or ridges across the top of the steak. This is the grain. Cut cross and through the lines rather than alongside them.
  7. Serve the steak with the salad.
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