DIFFICULTY: 3 out of 5 30 mins
1. In a bowl, combine the coriander, zest and juice of a lime, red chilli, soy sauce, grated ginger and garlic. Add a dash of oil, mix well and leave to rest.
2. Place the fennel shavings and slices in a separate bowl. Add the white wine vinegar, a dash of oil, season with salt and black pepper and mix together. Add the tomatoes to the fennel and leave to rest.
3. Rub each bavette steak with a little olive oil. Heat a griddle pan until it’s smoking hot. Fry the steaks for 4-6 mins depending on how you prefer your steak cooked. Remove the steaks from the pan and allow to rest for roughly the same amount of time as the cooking.
4. To serve, slice each steak and place on a plate and dress with the coriander and chilli dressing. Add the fennel and tomato salad and top with sesame seeds.