Bavette Steak With Tahini-Vegetable Salad

Preparation

1. Step 1

   Pull the steak out of the fridge 1 hour before cooking to come to room temperature. About 5 minutes before cooking, generously season steak all over with flaky sea salt (this helps the salt retain some crunch).

2. Step 2

   Heat a cast-iron or other heavy-duty skillet over medium-high until hot enough that a drop of water will sizzle on contact. Add ghee to the skillet and let it melt.

3. Step 3

   Add bavette steak and cook, flipping every 2 minutes, until medium-rare, about 8 minutes total, or until medium, about 10 minutes total. (Bavette steak has a tendency to puff up as it cooks, taking longer than the average steak to reach medium-rare. You’ll want to reduce the cooking time if using flank steak.) Transfer steak to a cutting board and let rest for 5 minutes.

4. Step 4

   Meanwhile, make the salad: In a small bowl, whisk together tahini, lime zest and juice, olive oil, cold water and ¼ teaspoon fine sea salt until smooth. Taste and season with more salt, if needed.

5. Step 5

   In a large bowl, toss together strawberries, rhubarb, cucumber, turnips and radishes. Add just enough dressing to coat, then taste and add more salt, if needed. Add the greens, mint and basil to the bowl and toss gently, adding more dressing and salt, if needed.

6. Step 6

   Slice steak against the grain and serve with salad.