Lemony bavette steak rubbed with herbs. Simple dinner with big flavors.
- 2 16 OZ RAIKES BEEF BAVETTE STEAKS*
- 5 SPRIGS FRESH THYME
- 1 LEMON
- SEA SALT AND PEPPER TO TASTE
- 1 CUP TOMATOES, DICED
- 1 MEDIUM CUCUMBER, DICED
- 1 RED PEPPER, DICED
- 4 GREEN ONIONS, THINLY SLICED
- JUICE OF A LEMON
Season steaks with salt and pepper, thyme leaves and juice from lemon. You could add a little lemon zest too for an extra punch. Preheat grill to medium high heat and grill 3-5 minutes a side or until desired temperature (130-135 degrees for medium rare). Remove from heat, tent with foil and let rest for 10 minutes.
Prepare salad by tossing tomatoes through green onions in a bowl. Add juice from a lemon and season with salt and pepper to taste.
Thinly slice the steak against the grain. Give meat a squeeze of lemon before serving. Couscous or quinoa would complement meal too. Enjoy!
*Could use 4 8 oz top sirloin, Coulotte, or flat iron steaks