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–+ servings

The One With The Bavette Steak & Salsa

Alina Hussain
As you know me, I'm always trying to create the best steak sandwich. This wasn't far from it! It has a layer of homemade pesto (with crème fraîche), wild rocket, beef tomatoes (in a dressing of pomegranate molasses), pan-fried halloumi cheese, steak, houmous and my homemade salsa. Steak was from @hillfarmfinest as always... the quality of these steaks are amazing. They never fail me.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Mexican
Servings 5 People

Equipment

  • Food Processor Optional
  • Heavy-bottom Pan Optional

Ingredients
  

Pesto

  • 1 packet Spinach
  • 1/4 cup Pine Nuts
  • 1/2 packet Wild Rocket
  • 2 tbsp Crème Fraîche heaped
  • 1 clove Garlic
  • 5 tbsp Olive Oil

Steak

  • 2 Bavette Steaks
  • 2 Beef Tomatoes
  • 3 tbsp Olive Oil
  • 3 sprigs Rosemary
  • 1 tbsp Butter
  • 2 tbsp Pomegranate Molasses
  • 2 block Halloumi
  • 1/2 packet Wild Rocket

Salsa

  • 2 Red Onions
  • 1 Yellow Pepper
  • 1 clove Garlic
  • 2 Salad Tomatoes
  • 1/2 cup Green Olives
  • 1 tbsp Olive Oil
  • Squeeze Lemon Juice

Instructions
 

  • Add all of the Pesto ingredients into a blender and blend until preferred consistency. Set aside for assembly.
  • Cut Beef Tomatoes into thin slices and marinate in Pomegranate Molasses and 1 tbsp Olive Oil. 
  • Cut Halloumi into thin slices and pan-fry till golden using a tiny amount of oil. 
  • Prepare Salsa with Red Onion, Yellow Pepper, Garlic, Tomatoes and Green Olives - all chopped up finely, as small as possible. Dress the salad with Olive Oil, Salt and Lemon Juice - leave aside.
  • Marinate Bavette Steaks in 2 tbsp Oil, Rosemary Leaves and cook on high heat for 4 mins on each side with a clove of Garlic in the pan. This highly depends on the size of your steak and thickness. Make sure the pan is nice and hot before adding your steak. Add Butter to baste the steak, towards the end of cooking. Season once you take the steak out to rest. It's crucial you let it rest. Then cut into thin slices - ready to assemble. This must be the last step, otherwise your steak will get cold. 
  • Assemble your plate with a base of Bread, Pesto, Wild Rocket, Beef Tomatoes, Halloumi then steak slices. Top off the soft warm bread with creamy houmous, and then add a spread of salsa. Put that on top to close the sandwich.
  • Cut it into slices and serve.
Tried this recipe?Let us know how it was!