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

Prep: 20 minutes
Cook: 30 minutes
Serves 8 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
20
8 people
Beef Recipes
Ingredients
  • For the crispy new potatoes:
  • 1kg new potatoes
  • Olive oil
  • Salt
  •  
  • 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
Method
  • Step 0: Preheat the oven to 180C fan. Take the bavette steak out of the fridge.
  • Step 1: 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.
  • Step 2: Preheat a medium cast-iron grill pan on a high heat. This will be for the bavette.
  • Step 3: 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!
  • Step 4: 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.  
  • Step 5: 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.
  • Step 6: 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.
  • Step 7: 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.
  • Step 8: Whilst the steak is resting, grill your ciabattas in the same pan. Slice the tomatoes thinly.
  • Step 9: Remove the potatoes from the oven and slice your bavette thinly against the grain to ensure it is tender.
  • Step 10: 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!
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Recipe
Belazu
Tomato and olive grilled bavette sandwich with crispy new potatoes, tomatoes and rocket
<p>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.</p><div style="display:none;" data-elastic-name="recipe_category_extra">Beef Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Lunch Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dinner Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Brunch Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Summer Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">BBQ Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra"></div>
https://cdn11.bigcommerce.com/s-69wqbg7uzs/images/stencil/original/recipe-image-tomato-and-olive-grilled-bavette-sandwich-with-crispy-new-potatoes-tomatoes-and-rocket.jpg
2023-03-09

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.

Beef Recipes
,
Lunch Recipes
,
Dinner Recipes
,
Brunch Recipes
,
Summer Recipes
,
BBQ Recipes
,

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