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 Pizzaiola Sauce
Sliced bavette, oregano and olive rice, green beans, rich tomato sauce.
Prep in 10
High protein
New
Serving size
Ingredients
- 100g passata (use half)
- 1 bavette steak
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 160g green beans (use half)
- 1 tbsp dried oregano (use half)
- 110g baby plum tomatoes (use half)
- 1 garlic bulb (use a quarter)
- 80g brown rice (use half) (brown rice (100%))
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 640
Protein: 43g
Carbs: 46g
Fat: 30g
Ingredients
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 garlic bulb (use half)
- 80g brown rice (brown rice (100%))
- 110g baby plum tomatoes
- 100g passata
- 1 handful of fresh flat-leaf parsley
- 1 tbsp dried oregano
- 2 bavette steaks
- 160g green beans
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Nutritional Information
Calories: 640
Protein: 43g
Carbs: 46g
Fat: 30g
Bavette Steak with Pizzaiola Sauce
Sliced bavette, oregano and olive rice, green beans, rich tomato sauce.
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Cooking Instructions
- Trim and cut the green beans into 2cm pieces. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins. In the final 4 minutes, add the green beans, until cooked, then drain.
- Finely chop or crush the garlic. Halve the tomatoes. Quarter the olives. Roughly chop the parsley.
- Heat a medium-sized saucepan with 2 tsp oil, add the tomatoes, garlic, passata and half the oregano. Season with sea salt and black pepper. Simmer for 5-10 mins until tomatoes soften and sauce thickens. Stir the balsamic through once off the heat.
- Heat a frying pan with 2 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Leave to rest then slice against the grain.
- Return the rice and green beans to the pan, along with the remaining oregano, olives and 1 tsp olive oil. Season with sea salt and black pepper.
- Spread the pizzaola sauce onto two plates, and add the sliced steak on top. Serve with the green bean rice and top with the chopped parsley.
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