A quick trip to NYC to visit my sister in law was a real treat, summer had arrived there, our little one was safe in the care of her Auntie and we were free to wander the streets, enjoy great restaurants, explore the city, meet some mad locals, enjoy drinks at any hour of the day or night and generally feel like we were free and single again.
Now home, summer has arrived here and eating outdoors is my greatest treat. The butcher in Fallon and Byrne has introduced me to Bavette which is a great cheaper meat option for cooking on the griddle or Barbie. Marinate overnight and carve against the grain this delicious cut of meat has become a favourite in our house. Serve with a Tomato Salad with Basil Pesto or my favourite Bloody Mary version and you have a super easy meal full of summer flavour.
Herb Marinated Bavette / Flank Steak
1 bavette or flank enough for 4 (ask butcher to leave in 1 piece)
1 handful each of fresh rosemary and thyme chopped
100ml olive oil
3 cloves garlic chopped and mashed
Mix the herbs oil and garlic
Lay the meat in a shallow dish and pour over the marinade ingredients
Into the fridge, preferably over night
Cook to desired donenes, Cut into slices and serve with tomato salad
Bloody Mary Tomato Salad
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 cups small tomatoes of choice halved
1 cup chopped celery (young inner stalks)
2 tbsp capers
1 Tsp horseradish paste
2 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauces (I use Frank’s)
1/2 teaspoon celery seeds
1 tsp brown sugar or coconut palm sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and capers.
Whisk remaining 2 tablespoon vinegar, horseradish, worcester, hot pepper sauce and fennel seeds. Slowly whisk in oil. Season Add to bowl with tomato mixture; toss to coat. Season with salt and pepper and the brown sugar as required.