Steak and Black Bean Salad with Green Goddess Dressing

05 Apr 2023

steak and black bean salad

20 minutes | easy | Serves 2

This hearty salad combines barbecued steak with a filling salad made with black beans, crisp vegetables and a creamy yet tangy green goddess style dressing. Bavette is the perfect cut of steak for a salad like this as it cooks quickly, is served rare and sliced very thinly making it easy to eat. Get the barbecue really nice and hot to ensure you achieve a good crust on the outside of the meat.


  • 1 bavette steak
  • 1 little gem lettuce, roughly chopped
  • 1 tin black beans, drained and rinsed
  • 10 cherry tomatoes, chopped
  • 2 spring onions, sliced
  • 1 handful coriander, leaves picked
  • 50g feta, to garnish
  • 1 green chilli, finely sliced, to garnish
  • 1 tablespoon fish sauce
  • A large bunch of basil
  • Small handful chives
  • 2 spring onions
  • 1 avocado, peeled
  • 2 cloves garlic, peeled
  • 3 tablespoons natural yoghurt
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil



Combine all the ingredients

Combine all the ingredients for the dressing in a blender with some salt and pepper and whizz to a creamy consistency.

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Combine the lettuce, black beans, cherry tomatoes, spring onions and coriander in a large bowl.

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Add a couple of tablespoons

Add a couple of tablespoons of the dressing and mix again.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Pat the steaks dry, then rub with a little oil and season well with flaky salt. Place the steaks over direct heat and cook, turning every 30 seconds or so, for 2 minutes each side, or until rare (depending on the size and thickness of the steaks). Remove and allow to rest for at least 5 minutes.

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Serve the sliced steak with the salad, garnished with the feta, green chilli and more of the green goddess dressing.

You could also use another cut of steak for this salad, such as fillet steak or sirloin. Avoid the larger, fattier cuts for this as they will be harder to eat with the salad.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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