Difference between revisions of "Thyme and Lemon Bavette with Turkish Salad"

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Revision as of 15:37, 17 December 2014

Thyme and Lemon Bavette with Turkish Salad
Difference between revisions of
Servings:Serves 2
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Difficulty:Average difficulty

A simple and speedy taste of summer with a Turkish influence.

Ingredients

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


Method

  1. Unwrap the steaks and lay them in a dish.
  2. Strip the leaves from the thyme sprigs. Scatter all but a pinch of thyme over the steak. Grate the lemon zest over. Season with a good bit of pepper. Rub the thyme, lemon and pepper into the meat. Gloss with oil.
  3. Get a large frying pan smoking hot. Add your steak. The oil you glossed it with is enough to keep it from sticking. Cook for 3-5 mins on each side, or to your liking.
  4. Once cooked, remove your steak from the pan. Rest on a cutting board.
  5. Finely dice your tomatoes, cucumber, red pepper and onions. Roughly chop the pitted olives. Mix it all together. Scatter the cumin over. Season with salt and pepper. Add a squeeze of lemon juice. Toss. Finish with the remaining thyme leaves. Taste. Adjust seasoning as needed.
  6. Thinly slice your steak against the grain (you should be able to see stripes or ridges across the top of the steak. This is the ‘grain’. Cut cross and through the lines rather than alongside them.
  7. Serve the steak with the salad.

Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.