Barbecue bavette steak and drape over Tom’s simple tomato, red onion and feta salad. It makes a lovely lunch or light supper in summertime
Prep:30 mins
Serves 6-8
500g mixed heritage tomatoes2 tbsp olive oil500g bavette steak2 red onions, cut into thick slices200g jar grilled artichokes in oil, drained150g feta, crumbled½ bunch chives, roughly snipped
STEP 1Make the dressing by whisking the vinegar, oil, onion seeds and spring onions together, then set aside. Slice the tomatoes, then arrange over a large serving platter and lightly season with salt. Drizzle over most of the oil and set aside.STEP 2Heat a barbecue or griddle pan to high and season the steak well. Cook for 2-3 mins on each side until charred but rare in the middle, then transfer to a warm plate to rest. Drizzle the remaining oil over the onions and grill until charred. Separate into rings and set aside.STEP 3Slice the steak and arrange the tomatoes over it. Drizzle with any resting juices. Scatter over the artichokes and charred onions, then the feta and chives. To serve, drizzle over the dressing.
