Bavette Steak with Labneh & Raddish

At this time of year there is a symphony of blossoms and blooms, as spring makes way for summer to come roaring through. It can be difficult to keep up with sowing, planting out and tending as longer days and more sunshine kicks nature's gear up a notch. Gardeners know that a late frost can really spoil the party, just as easily as a dry spell from an unexpected heatwave. One of the tricks I have picked up along the way in helping my plants thrive during unpredictable weather, is covering as much bare soil as I can. I sow fast growing plants in and amongst those slower to mature. Not only does this provide a canopy of protection as they shoot up, but it also means I have plenty to harvest and some to sacrifice. I use plants such as viola, spring onions and one of my favouites, radish for this purpose. It does mean, however, I have radish coming through thick and fast. 

To my mind one of the best ways to eat them, and if you follow my advice, you’ll need to find a way to really relish them, is dunked into creamy labneh. There is something so wonderful about the freshness and pepperiness of these two ingredients and their opposing textures. 

Ingredients

For the Labneh

475g Full Fat Yoghurt

A pinch of Sea salt

For the Steak

1 Bavette Steak

A drizzle of Olive oil

A pinch of Sea salt & freshly ground black pepper

To serve

A pile of radishes

Method

Start by making your Labneh. For this you'll need a bowl, a sieve and a clean muslin cloth. Drape the muslin cloth over the sieve and place into a bowl. Pour the yoghurt into the cloth, and season with the salt. Leave it to thicken overnight (the longer you leave it, the thicker it will become) and then scrape the delicious, creamy labneh out of the muslin cloth and onto your dish. 
 
Ensure your Bavette Steak is thoroughly thawed. Before cooking, allow the steak to dry out and reach room temperature. 
 
Generously season the steak with good quality salt and pepper and drizzle it with a little olive oil. 
 
Cook the steak over your BBQ or in a cast iron pan for about 5 minutes, until a caramelised crust has formed. Turn the heat down slightly and cook for another 4 minutes on each side. Leave to rest in a warm place for at least 6 minutes before carving. 
 
Wash your radishes and warm your flatbreads and then serve together piled onto a platter.