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 Salad with Caper Salsa Verde
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.
Ready in 20
High protein
Serving size
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)
Nutritional Information
Calories: 681
Protein: 42g
Carbs: 57g
Fat: 30g
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)
Nutritional Information
Calories: 560
Protein: 39g
Carbs: 32g
Fat: 30g
Bavette Steak Salad with Caper Salsa Verde
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.
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Cooking Instructions
- 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.
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