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


3 halved plum tomatoes
salt and milled pepper
olive oil
100g coriander
100g parsley
100ml olive oil
Juice of 1 lemon
3 tablespoons chopped gherkins
2 sliced shallots or small onions
1kg bavette steak
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon capers, deep/shallow fried until crispy
1 tablespoon thyme, deep/shallow fried until crispy


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.

Neill-Anthony-Private-Chef-DefinedExtracted from: Neill Anthony Private Chef Defined Cook Book. Self Published under CopperSmith. Photography: Micky Hoyle.

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