Thyme and Lemon Bavette with Turkish Salad: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Looks fab...</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">..just wish I could affort steak!</span> | |||
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Revision as of 17:19, 2 December 2020
Random recipe review
Looks fab...
5/5
..just wish I could affort steak!
| Thyme and Lemon Bavette with Turkish Salad | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 841 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 16th August 2014 |
A simple and speedy taste of summer with a Turkish influence.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 bavette steaks
- 10 sprigs of thyme
- 1 lemon
- sea salt and freshly ground pepper
- A gloss or two of olive oil
- 2 large tomatoes
- 1 small or ½ large cucumber
- 1 red pepper
- ½ onion or 4 spring onions
- A handful of black olives, pitted
- 1 teaspoon cumin seeds, toasted
Method
- Unwrap the steaks and lay them in a dish.
- 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.
- 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.
- Once cooked, remove your steak from the pan. Rest on a cutting board.
- 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.
- 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.
- Serve the steak with the salad.
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Recipe source
Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.
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