Neill Anthony’s bavette salsa verde tomato Recipe

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Neill Anthony’s bavette salsa verde tomato

SA's most famous private chef has a brand new recipe book out, featuring, amongst other things, this inspired steak recipe. Also called flank steak, bavette is a richly flavoured cut of beef currently making a comeback thanks to the nose-to-tail movement.

Serves: 4

Neill Anthony

steak

Ingredients

For the tomatoes:

3 halved plum tomatoes

salt and milled pepper

olive oil

For the salsa verde:

100g coriander

100g parsley

100ml olive oil

Juice of 1 lemon

3 tablespoons chopped gherkins

2 sliced shallots or small onions

For the bavette:

1kg bavette steak

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

To garnish:

1 tablespoon capers, deep/shallow fried until crispy

1 tablespoon thyme, deep/shallow fried until crispy

Method

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.