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Bavette with romesco sauce
British bavette steaks with walnut romesco sauce, charred spring greens, hasselback potatoes and salsa verde
Prep in 10
High protein
New
5 plants
Low sat fat
Serving size
Ingredients
- 1 little gem lettuce (use half)
- 1 handful of fresh coriander (use half)
- 900g baby white potatoes (use half)
- 1 bavette steak
- 1 unwaxed lemon (use half)
- 5 spring onion
- 2 tbsp romesco sauce (use half) (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 20g capers (use half) (Water, Salt, Vinegar)
- 180g Tenderstem broccoli (use half)
- 20g walnuts (use half) (Nuts)
Nutritional Information
Calories: 604
Protein: 46g
Carbs: 38g
Fat: 30g
Ingredients
- 1 unwaxed lemon
- 20g walnuts (Nuts)
- 5 spring onion
- 900g baby white potatoes
- 20g capers (Water, Salt, Vinegar)
- 2 bavette steaks
- 1 little gem lettuce
- 180g Tenderstem broccoli
- 1 handful of fresh coriander
- 2 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
Nutritional Information
Calories: 595
Protein: 45g
Carbs: 36g
Fat: 30g
Bavette with romesco sauce
British bavette steaks with walnut romesco sauce, charred spring greens, hasselback potatoes and salsa verde
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Prepare the hasselback potatoes; cut thin slices into each potato, being careful not to cut right down to the bottom. Place the potatoes on a lined baking tray, rub with 1 tsp oil and sprinkle with a pinch of sea salt. Bake for 25-30 mins, until golden.
- Meanwhile, make the salsa verde; roughly chop the coriander and capers. Pop into a bowl and add the juice from half the lemon, a pinch of sea salt and black pepper and stir in 1 tsp olive oil. Set aside. Finely chop the walnuts and mix into the romesco sauce.
- Trim the spring onions, quarter the baby gem and trim the broccoli. Heat 1 tsp oil in a frying pan over medium-high heat. Add the spring onions and baby gem to the pan. Season well with sea salt. Cook for 2-3 mins, turning occasionally, until golden. Remove from the pan, then add the broccoli. Cook for 1 minute, then add a splash of water and cover with a lid. Continue to cook for 3 mins.
- Season the steak with sea salt and black pepper and return the frying pan to the heat. As a guide: cook 3-4 mins on each side for medium rare or 4-5 mins on each side for well-done. Leave to rest for 3 mins, then thinly slice.
- To serve, spoon the romesco sauce onto the base of a plate. Pile up the greens and lay the steak on top. Drizzle over the salsa verde and serve the hasselback potatoes on the side.
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