Get some new season menu inspiration from Tom Kerridge as he shares one of the recipes from his new book 'Dopamine Diet'.
"I love beef and tomatoes together," says Tom. "The sweet acidity of the tomatoes combined with the salty, meaty crust on the steak works brilliantly in this salad. It’s ideal if you want to get something really appetising on the table quickly. Bavette, sometimes called skirt steak, has a fantastic flavour and is great value for money but it can be tough if you overcook it, so make sure you keep it nice and pink. Of course, you can swap the bavette for sirloin or rib eye if you prefer."
Steak, Red Onion and Tomato Salad
Carb count: 14g per person
4 plum tomatoes, thinly sliced
1 small red onion, halved and thinly sliced
½ tsp cracked black pepper
Vegetable oil, for cooking
2 bavette steaks (250g each)
Juice of ½ lemon
1 ball of mozzarella (about 125g), drained and diced
½ bunch of basil (about 15g), large stems discarded
2 tbsp roughly chopped sun-dried tomatoes
1 red chilli, thinly sliced, seeds and all
1 tbsp best-quality balsamic vinegar
¾ tbsp extra virgin olive oil
Flaky sea salt
25g Parmesan cheese, to finish
Arrange the sliced tomatoes on a large serving plate. Scatter over the red onion, sprinkle with half of the cracked black pepper and season with salt to taste.
Heat a splash of oil in a frying pan over a medium-high heat. Season the steaks with salt and the remaining cracked pepper and place them in the hot pan. Add the butter and let it brown and colour the steaks well. This will take 4–5 minutes. Flip the steaks over, add the lemon juice and cook, basting the meat with the lemony butter, for 1–2 minutes.
Lift the steaks out of the frying pan onto a warm plate and leave to rest in a warm place for 10 minutes.
Drain off any liquid from the tomato plate. Scatter the mozzarella, basil leaves, sun-dried tomatoes and chilli over the tomatoes.
Slice the beef against the grain and arrange it over the tomato salad. Pour over any juices that have accumulated on the steak plate too.
Mix the balsamic vinegar and olive oil together and drizzle all over the salad. Grate over the Parmesan just before serving.
Extract taken from Tom Kerridge’s Dopamine Diet (£20, Hardback)
Photography © Cristian Barnett
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