Peppered bavette steak salad with roast new potatoes, roast radishes, tarragon and Parmesan

Instructions

1. Step 1

   Begin by preparing the steak. Bavette has a thicker and a thinner end so, to ensure an even rare finish, divide the steak into two pieces- a thicker piece and a thinner piece. If the steak is all an equal thickness, you can keep it in one piece

2. Step 2

   Crush the black and pink peppercorns in a pestle and mortar until coarse. Add the salt flakes and crush a little bit more. Apply this mixture liberally to the steak and coat on both sides. Leave to lightly cure whilst you prepare the other ingredients

3. Step 3

   Preheat an oven to 180°C/gas mark 4. Quarter the new potatoes and place in a tray with the rosemary and a drizzle of olive oil, then toss to coat evenly. Roast in the oven for 25 minutes or until tender and starting to crisp up

4. Step 4

   Halve the radishes, toss with oil then roast in the oven for 10 minutes. Remove from the oven and stir in the honey, then roast for a further 5 minutes

5. Step 5

   To make the Parmesan crisps, finely grated the cheese in a 5mm thick layer over baking paper and place in the oven for 3–5 minutes until melted together. Take out of the oven and, once cooled and crisped up, snap into smaller shards. Store in an airtight container if not using right away

6. Step 6

   To make the quick pickled shallots, place the vinegar, sugar and salt into a small saucepan and heat until the sugar has dissolved. Take off the heat and add the shallot rings. Leave to pickle until ready to serve

7. Step 7

   Now you are ready to cook the steak. Place a large non-stick frying pan over a high heat and, once the pan is smoking, add a drizzle of oil then fry the steaks for 3 minutes each side. Leave to rest for 5 minutes before carving

8. Step 8

   As the steak rests, dress the rocket and tarragon leaves with a little extra virgin olive oil and arrange on a large platter. Top with the roast potatoes and radishes then lay over the carved steak and sprinkle with some flaky sea salt. Scatter over the pickled shallots and Parmesan crisps and serve