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Tomato & Olive Tapenade grilled bavette sandwich with crispy new potatoes tomatoes and rocket Square 3-min.jpg

Tomato and olive grilled bavette sandwich with crispy new potatoes, tomatoes and rocket

Prep 20 minutesCooking 30 minutes8 people

Resting the bavette in the tomato and olive dressing is a lovely way to maintain the flavour of the Tomato and Olive tapenade. This can be done with any grilling cut of beef, or even lamb chops, chicken thighs as well as vegetables such as cauliflower, and butternut squash.


30 minutes

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For the crispy new potatoes:

1kg new potatoes

Olive oil



For the bavette:

1kg bavette, or any other grilling beef cut of your liking such as sirloin, ribeye or rump

1 jar or 165g Tomato and Olive Tapenade

50ml Organic Extra Virgin Olive Oil

3 tbsp Merlot Vinegar

2 large beef tomatoes

8 ciabattas, sliced in half for grilling

80 g rocket

Salt and pepper


  1. Preheat the oven to 180C fan. Take the bavette steak out of the fridge.
  2. Boil the new potatoes in heavily salted water for around 8 minutes. They won’t be fully cooked. Drain and set aside to dry out a little.
  3. Preheat a medium cast-iron grill pan on a high heat. This will be for the bavette.
  4. Throw all your potatoes in a large non-stick baking tray. Using a potato masher, squash each potato individually to a thickness of 0.5cm or so. The thinner they are the crispier they will be!
  5. Space the potatoes out onto the tray, ensuring that they are in a single layer. Drizzle some Organic Extra Virgin Olive Oil on each one, sprinkle with some flaky sea salt and put in the oven to cook for 30 minutes. Check them around the 20 minute mark and if they are getting too brown, lower the temperature of the oven to 160C.  
  6. Drizzle some Organic Extra Virgin Olive Oil on your bavette, season with salt and pepper and when the cast iron grill is smoking hot, grill the steak for around 8 minutes on the first side and around 5-7 minutes on the second side for a medium-rare steak.
  7. Whilst your steak is cooking, place the Tomato and Olive Tapenade, along with the olive oil, Merlot Vinegar and a pinch of salt, into a dish that will comfortably hold the cooked bavette.
  8. When the bavette is cooked to your liking, remove and put it into the tapenade marinade, turning a couple of times to coat it all around. Cover with foil and allow to rest for at least 10 minutes.
  9. Whilst the steak is resting, grill your ciabattas in the same pan. Slice the tomatoes thinly.
  10. Remove the potatoes from the oven and slice your bavette thinly against the grain to ensure it is tender.
  11. Assemble your ciabatta sandwiches, layering rocket, tomatoes, bavette, crispy potatoes and drizzle some of the tomato and olive marinade onto the bread. Enjoy with a very cold beer!

Included in this Recipe

Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

A blend of Spanish Arbequina and Cornicabra olives. Great for finishing or dipping.

Merlot Vinegar

Merlot Vinegar

Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour