Raise the steaks

IN MY KITCHEN: in Harrogate.

BAVETTE is the name given to this cut of steak from the hind quarter. It is also known as flank or skirt steak and very economical compared to the more traditional steaks like sirloin, fillet and rib-eye. You need to purchase this cut from a decent butcher who has “hung” the beef, otherwise it can be tough. I recommend you serve it medium-rare, having marinated the steaks overnight • 1 packet (180g) fresh mixed beans (chick peas, lentils, mung beans, adzuki) • ½ red onion, finely sliced • 3 spring onions, finely sliced • 1 stalk cherry tomatoes, snip in half For the dressing • 100ml rapeseed oil • 1tbsp whole grain mustard • 1tbsp vinegar • Handful of fresh chives, finely chopped • Salt and pepper to season ingredients and pour over the steak. Cover and place in the fridge, ideally overnight.

Boil the new potatoes until just cooked, it is better to leave them a little firmer so they do not go to mush when mixing them in the salad. Allow to cool then slice, place in a mixing bowl then add all the other prepared salad ingredients (apart from the tomatoes). Separately mix the dressing ingredients with a fork creating an emulsion, before pouring over the salad and tossing.

Fry the steak either on a barbecue or in a hot frying pan for four minutes either side. Remove the steak from the pan and allow to rest, arrange the salad on the plate, add the tomato stalk, steak and serve.