Thyme & Lemon Bavette with Turkish Salad

Cooking time
Serves2- people
Gluten-free diets
Thyme & Lemon Bavette with Turkish Salad

A simple and speedy taste of summer.


  • 2 bavette steaks
  • 10 sprigs of thyme
  • 1 lemon
  • Sea salt and freshly ground pepper
  • A gloss or two of olive oil
  • 2 large tomatoes
  • 1 small or ½ large cucumber
  • 1 red pepper
  • ½ onion or 4 spring onions
  • A handful of black olives, pitted
  • 1 tsp cumin seeds, toasted
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Unwrap the steaks and lay them in a dish.
2. Strip the leaves from the thyme sprigs. Scatter all but a pinch of thyme over the steak. Grate the lemon zest over. Season with a good bit of pepper. Rub the thyme, lemon and pepper into the meat. Gloss with oil.
3. Get a large frying pan smoking hot. Add your steak. The oil you glossed it with is enough to keep it from sticking. Cook for 3-5 mins on each side, or to your liking. See our ‘How to Make the Perfect Steak’ video for cooking tips.
4. Once cooked, remove your steak from the pan. Rest on a cutting board.
5. Finely dice your tomatoes, cucumber, red pepper and onions. Roughly chop the pitted olives. Mix it all together. Scatter the cumin over. Season with salt and pepper. Add a squeeze of lemon juice. Toss. Finish with the remaining thyme leaves. Taste. Adjust seasoning as needed.
6. Thinly slice your steak against the grain (you should be able to see stripes or ridges across the top of the steak. This is the ‘grain’. Cut cross and through the lines rather than alongside them.
7. Serve the steak with the salad.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop