Bavette Steak with Watercress, British Cherries & Peppercorn Dressing

For those warm June evenings when you want something lighter without compromising on flavour, this colourful steak salad is an ideal choice.

Rich, perfectly cooked bavette is balanced by peppery watercress, sweet British cherries and a punchy peppercorn dressing for a restaurant-worthy meal at home.

• Serves: 2

Ingredients 

• 2 Parson's Nose Bavette Steaks
• 2 large handfuls watercress
• 150g British cherries, halved
• 100g radishes, sliced
• 75g soft goat's cheese
• 2 tbsp toasted hazelnuts

Peppercorn Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 tsp wholegrain mustard
• 1 tsp cracked black pepper
• 1 tsp honey

Method 

1. Remove the steak from the fridge 30 minutes before cooking.
2. Cook over very high heat for around 3 minutes per side for medium rare.
3. Rest for 8 minutes before slicing.
4. Whisk together the dressing ingredients.
5. Arrange the watercress, cherries and radishes on a serving platter.
6. Top with sliced steak.
7. Scatter over goat's cheese and toasted hazelnuts before drizzling with the peppercorn dressing.

Butcher's Tip

Bavette has fantastic flavour and is best served medium rare and sliced across the grain for maximum tenderness.

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