Steak platter

We used melt-in-the-mouth wagyu beef bavette steaks, but you can use trusty sirloin or rump too.

  Less than 30 minutes

Serves 8

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  • 1 packet (240g) sun-dried tomatoes in oil, drained (keep some oil to use later)
  • 8 capers
  • 1 clove garlic, finely grated
  • Pinch chopped fresh chilli (optional) 
  • Handful chopped fresh parsley or coriander 
  • Juice (60ml) and grated peel of 1 lemon
  • ½ cup (60ml) olive oil blend
  • Salt and milled pepper 
  • 4 (200g each) PnP wagyu bavette steaks, at room temperature 
  • Oil, for frying
  • 2 sprigs fresh rosemary 
  • 2 cloves garlic, crushed
For serving:
  • 2 packets (100g each) fresh rocket
  • Handful PnP ruby microherbs
  • Olives, fresh basil and roasted tomatoes


  1. Chop sun-dried tomatoes and capers, and toss with garlic, chilli, herbs and lemon juice and peel.
  2. Add just enough oil to make a dressing, using some of the sun-dried tomato oil if you like. Set dressing aside for flavours to develop.
  3. Season steaks well. 
  4. Heat a pan until smoking hot, then add a glug of oil, rosemary sprigs and garlic.
  5. Fry steaks for 2-3 minutes per side, and a minute around the edges as well. (Bavette is a thin cut so be careful not to overcook it.) 
  6. Remove from pan and spoon a little of the flavoured oil from the pan over the steaks. 
  7. Rest meat for at least 10 minutes.
  8. Slice steak, place on a chopping board and drizzle with dressing. 
  9. Serve with microherbs and rocket, and an array of sides like olives, basil and roasted tomatoes.


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