Bavette Steak Salad with Caper Salsa Verde

Serving size

1 person 2 people 4 people

Ingredients

6 baby potatoes
1 bavette steak
110g baby tomatoes (use half)
1 handful of fresh mint (use half)
2 garlic clove
40g rocket (use half)
2 tbsp apple cider vinegar (use half)
1 handful of fresh flat-leaf parsley (use half)
20g capers (use half)

(Water, Salt, Vinegar)
1 onion (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	681Kcal
	446kJ	2851kJ
Fat	4.8g	30g
of which saturates	1.2g	7.9g
Carbohydrates	9g	57g
of which sugars	1.5g	9.8g
Protein	6.6g	42g
Salt	0.08g	0.5g
Fibre	1.1g	7.3g

Ingredients

1 handful of fresh mint
1 onion
2 garlic clove
2 tbsp apple cider vinegar
2 bavette steaks
6 baby potatoes
110g baby tomatoes
1 handful of fresh flat-leaf parsley
40g rocket
20g capers

(Water, Salt, Vinegar)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	560Kcal
	485kJ	2345kJ
Fat	6.2g	30g
of which saturates	1.6g	7.9g
Carbohydrates	7g	32g
of which sugars	1.6g	7.7g
Protein	8.1g	39g
Salt	0.09g	0.46g
Fibre	1.1g	5.3g

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Ready in 20 High protein

Bavette Steak Salad with Caper Salsa Verde

Prep time: 15 mins

Total time: 15 mins

Cuisine: Italian

Food group: Beef

Tender, grass-fed British bavette steak; sweet tomatoes; crisp, peppery rocket; this salad is a flavour ticket to Italy. Golden potatoes to keep it filling. A punchy caper and herb salsa verde perfectly complement the juicy steak. Fresh salad leaves for a splash of green.

Cooking Instructions

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.

Preheat the oven to 240C / fan 220C / gas mark 9. Dice the potatoes into 1cm cubes. Place on a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Bake for 12-15 mins, until golden and cooked through. Finely chop or crush the garlic and add to the tray in the final 5 mins of roasting.
Make the quick pickled onions; thinly slice the onion and place half in a small bowl with half the vinegar and 1 tbsp cold water. Mix and leave to pickle.
Season the steaks with sea salt. Heat a frying pan with 1/2 tbsp oil on high heat. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Add the remaining onion in the final 2-3 mins, to soften. Remove and leave to rest then thinly slice against the grain.
Make the salsa verde; finely chop the parsley and capers. Pick the mint from the stalk and finely chop. Combine everything in a small bowl with 1 tbsp olive oil, 1 tbsp cold water and the remaining vinegar. Season with black pepper and mix. Halve the tomatoes.
Serve the rocket topped with tomatoes, garlic potatoes and pickled onion. Top with the steak slices and onion. Drizzle with the salsa verde.