Bavette, watercress, pecorino cream and gremolata piadina

Instructions

1. Step 1

   Heat a frying pan over a high heat, until smoking, then add a drizzle of oil

2. Step 2

   Season the steak liberally with salt, then add it to the pan and cook for 1-3 minutes each side, depending on thickness. Set aside to rest for at least 5 minutes

3. Step 3

   Combine the double cream with a good handful of grated Pecorino and adjust to your liking - it should be a good balance of salty, cheesy and creamy 

4. Step 4

   Combine the parsley, garlic and lemon zest in a bowl and add a dash of olive oil to loosen

5. Step 5

   Heat a dry frying pan over a medium heat and add the piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadina

6. Step 6

   Layer up each piadina with watercress, sliced bavette steak, Pecorino cream and gremolata