Angelos’s steak salad with za’atar butter
Simple Too, p. 72
Bavette – aka flank steak – is a great choice for a simple supper. It’s open grain, nice and thin and cooks really quickly, which makes it so great in salads. It’s also much cheaper than other cuts. It looks a bit like a thick sheet – or, some say, a flattened rope! – which makes it really important to slice against the grain once it’s cooked. With thanks to our test kitchen colleague Angelos.
Ingredients
- 2 bavette steaks
- (200g each)
- 40g pine nuts
- 65ml olive oil
- 40g unsalted butter
- 1½ tbsp za’atar
- 1 lime, 1 tsp finely grated zest, 1 tbsp juice
- 30g rocket leaves
- 10g mint leaves
- ½ tsp flaked sea salt
- Fine sea salt and black pepper
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