Juicy bavette steak, pan seared with red peppers served in a crunchy baguette sandwich with fresh rocket and parmesan salad
Heat a large thick based frying pan to medium heat.
Preheat an oven to 180*
Cut the bavette steak into 2cm strips across the grain and reserve at room temperature .
Cut the red pepper into strips add to the heated pan with 2 tsp of olive oil , a pinch of salt and pepper and stir over heat until tender.Remove the peppers to a clean bowl but keep the pan.
Season your bavette with salt and pepper and a further 2 tsp of olive oil. Using the same frying pan , saute the bavette to your liking by tossing the pan over high heat.
Add the peppers back to the pan and stir.
Using a clean chopping board and knife,
Peel and finely chop the garlic
Pick the parsley leaves and finely slice
Mix thoroughly with the room temperature butter.
Season to taste with some of the remaining salt and pepper.
Wash the rocket.
Shave the Parmesan using peeler.
Season the salad with olive oil, salt and pepper.
Warm the baguette in the oven
cut the baguette in half ,spread the garlic butter,add the red pepper and the bavette,
put the salad on a said.
«you can use different cut of meat for your sandwich. Try adding a bit of cayenne pepper to your butter for extra flavour.»