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, Za'atar Roasties & Tahini Drizzle
Sizzle grass-fed British steaks till juicy and tender. Pair with honey-roasted potatoes, carrots and beetroot, sprinkled with Middle Eastern za’atar. Drizzle everything with creamy tahini dressing and spicy harissa to add some punch!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 6 baby potatoes
- 250g pre-cooked beetroot (use half)
- 1 unwaxed lemon
- 2 tsp pumpkin seeds
- 2 carrot
- 1 tbsp tahini (Sesame)
- 25g honey
- 25g pea shoots
- 2 bavette steaks
Nutritional Information
Calories: 678
Protein: 43g
Carbs: 57g
Fat: 32g
Ingredients
- 6 baby potatoes
- 2 tsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 25g pea shoots (use half)
- 1 tbsp tahini (use half) (Sesame)
- 2 carrot
- 25g honey (use half)
- 1 unwaxed lemon (use half)
- 1 tbsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 bavette steak
- 2 tsp pumpkin seeds (use half)
- 250g pre-cooked beetroot (use a quarter)
Nutritional Information
Calories: 845
Protein: 46g
Carbs: 93g
Fat: 33g
Bavette Steak, Za'atar Roasties & Tahini Drizzle
Sizzle grass-fed British steaks till juicy and tender. Pair with honey-roasted potatoes, carrots and beetroot, sprinkled with Middle Eastern za’atar. Drizzle everything with creamy tahini dressing and spicy harissa to add some punch!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C. Halve the potatoes lengthways. Cut the carrots into 2cm thick batons. Place on a lined baking tray and toss with 2 tsp oil, half the honey, and a pinch of sea salt and black pepper. Roast for 15 mins / air fryer 10 mins.
- Slice half the beetroot into quarters. After 15 mins of roasting, add the beetroot to the veg tray. Roast everything for another 10-15 mins/ air fryer 5-8 mins, until all the veg is soft and golden. In the final 3 mins of roasting, add the pumpkin seeds to the tray to toast.
- Heat a medium frying pan with 1 tsp oil on medium heat. Season the steaks with sea salt and cook (as a guide: 3-4 mins per side for medium-rare, or 5-6 mins for well-done). Remove and leave to rest then thinly slice against the grain.
- Make the tahini dressing; zest and quarter the lemon. In a small bowl, mix the tahini, zest, juice from 2 lemon wedges, remaining honey, a pinch of sea salt and 1-2 tsp water.
- Make the harissa dressing; in a separate bowl, mix the harissa with 1 tsp water until smooth.
- Before serving, toss the za'atar through the roasted veg and pumpkin seeds. Serve on plates with the steak. Drizzle over both dressings. Garnish with the pea shoots and remaining lemon wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.