The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bavette Steak with Pesto Pepper & Avocado Salad
You'll love this vibrant steak salad – starring British grass-fed bavette steaks. Sizzle till tender and juicy, then make a charred pepper, corn and red pesto relish. Pair with cooling cucumber and avocado salad for crunch and balance.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 onion (use half)
- 1 pepper (use half)
- 2 tbsp red pesto (use a quarter) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 1 avocado (use half)
- 1 bavette steak
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 1 cucumber (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 656
Protein: 40g
Carbs: 22g
Fat: 44g
Ingredients
- 1 onion
- 1 avocado
- 1 unwaxed lime
- 1 pepper
- 1 cucumber
- 110g baby tomatoes
- 1 chilli
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 bavette steaks
Nutritional Information
Calories: 656
Protein: 40g
Carbs: 22g
Fat: 44g
Bavette Steak with Pesto Pepper & Avocado Salad
You'll love this vibrant steak salad – starring British grass-fed bavette steaks. Sizzle till tender and juicy, then make a charred pepper, corn and red pesto relish. Pair with cooling cucumber and avocado salad for crunch and balance.
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Cooking Instructions
- Make the salad; thinly slice the cucumber into half-moons. Dice the avocado into 2cm cubes. Thinly slice half the onion. Add all to a small bowl. Finely chop the chilli (remove the seeds for less heat), then add half (or to taste) to the bowl, along with the juice from half the lime and 1/2 tbsp oil. Season with sea salt and black pepper and mix to combine.
- Heat a large frying pan with 1/2 tbsp oil on medium heat (we recommend using the 25cm Hexclad Hybrid Pan). Season the steaks with sea salt and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Leave to rest, before thinly slicing against the grain.
- Finely dice the pepper and remaining onion. Half the tomatoes. Drain the sweetcorn. Reheat the pan to medium heat, then add the pepper, onion, tomatoes and remaining chilli (to taste). Cook for 5 mins, until softened. Stir in the pesto and sweetcorn, then cook for a final 3 mins. Season with sea salt and black pepper and the juice from the remaining lime.
- Serve the sliced steak with the pesto veg and avocado salad.
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