For the tomatoes:
Preheat oven to 145 degrees Celsius. Place tomatoes in oven tray and season with salt, pepper and olive oil. Slow-roast tomatoes for 40 minutes. Remove from oven and set aside.
For the salsa verde:
Blend coriander, parsley, olive oil and lemon juice for 2 minutes. Remove from blender and place in a bowl. Mix in gherkins and shallots and place into a serving bowl.
For the bavette:
In a bowl, mix together hoisin, soy and oyster sauces. Brush bavette with marinade. Barbecue for 6 minutes on each side, remembering to baste the meat. Slice bavette and arrange on serving plate.
Top with tomatoes, capers and thyme. Drizzle with a teaspoon of salsa verde. Place the remaining salsa verde on the side and serve.
Extracted from: Neill Anthony Private Chef Defined Cook Book. Self Published under CopperSmith. Photography: Micky Hoyle.