Bavette steak with mixed roast vegetables

Steak meal

Recipe serves 2

  • 2 Bavette steaks appx 170g
  • 1 bag rocket salad, washed
  • 2 small potatoes, scrubbed and cubed (2cm)
  • 1 parsnip, peeled and cubed (2cm)
  • 1 turnip, peeled and cubed (2cm)
  • Dressing (olive oil, red wine vinegar, mustard and seasoning)
  • 1 small sprig of rosemary, leaves finely chopped
  1. Preheat the oven to 190c and warm a roasting tray. Take steaks out of the fridge to come to room temperature.
  2. Toss potatoes, parsnip and turnip in oil and sprinkle with rosemary and seasoning. Spread out on a roasting tray when hot and roast for 25 minutes, turning after 10.
  3. Brush steaks with oil and season
  4. Heat a frying pan or griddle to a very hot temperature with a little veg oil (oil should start to smoke slightly when correct temperature is reached)
  5. Sear steaks for 2 minutes each side then turn the temperature down and cook for a further minute each side (for medium- add a little extra time for well done). Set steaks aside on a warm plate covered with foil to rest (for at least 10 minutes) and slice just before serving.
  6. Dress rocket with salad dressing
  7. Serve crispy roast veg with salad and sliced steak.