September 22, 2023

Asian Style Bavette Salad by Antonina Parker

By Online Provenance Butcher
Asian Style Bavette Salad by Antonina Parker

I will go as far to say that this is one of the yummiest salads, I have ever made!  You have got to try this!  It is very flavourful and I recommend always marinating this cut of meat because it takes up to a completely different level and it softens after marinating.  It is versatile and can be paired with many flavour combinations.  Peanut Salsa loves a salad and with all these crunchy leaves and herbs, you are left with something unreal!  This is perfect for a special dinner for 2 or even can stretch for a dinner party.  Bavette is a cheaper cut and great value for money.


Serves 2 generously


2 tbsp groundnut oil

X2 handfuls lamb’s lettuce

1 butter lettuce

1 medium carrot, peeled + cut into thin sticks

X2 handful bean sprouts

2 radishes, thinly sliced

2 spring onions, thinly sliced

2 handfuls fresh mint

2 handful coriander leaves

1/4 cucumber, peeled + cut into thin sticks


For the marinade:

300g bavette

5 tbsp tamari soya sauce

Zest of 1 lime + juice of half

1 tbsp maple syrup

2 garlic cloves, crushed



For the dressing:

2 tbsp soya sauce

2 tbsp rice vinegar

Juice 1/2 lime

2 tsp maple syrup

2 tsp Peanut Salsa


I prefer marinating this overnight because you get the full impact of how great this meat becomes but you could do 4 hours if time poor.  Add bavette to a bowl along with the rest of the ingredients for the marinade.  Cover and place in the fridge overnight.

Remove from marinade and place onto a plate bringing to room temperature.  Dab away excess liquid with a paper towel. 

Set a large frying pan to a medium to high heat.  Add groundnut oil and carefully place steak into the pan.  Fry for 1min and then bring down for another 50 secs before turning over.  Fry on other side for 4.5mins and it should be nicely charred for medium rare.  Leave to rest on a plate covered in tin foil for 8mins. 

In a bowl, mix the ingredients together for the dressing and check the seasoning!

Divide salad items between two plates.  Thinly slice bavette and top salad.  Pour over dressing and eat!

About Nina

Nina Parker is a London based chef and food writer. 

She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!

After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker

Nina works with hotel brands such as Mr & Mrs Smith and Belmond Hotels and is the food, and travel columnist for @tatlermagazine.

She is available for dinner parties, events & wedding cakes.  Please email directly for sample menus and quotes.  She caters for all dietary requirements.