Bavette steaks with chimichurri sauce recipe
How to cook bavette steaks perfectly and prepare the best authentic chimichurri sauce to go with it. Juicy and tender and packed with so much flavour, this bavette steak recipe is quick and easy and delicious!
Ingredients
- 2 bavette steaks
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 knob of butter We use salted butter
- 1 tablespoon of olive oil
For the chimichirri
- 25 g or 1 cup of loosely packed fresh parsley
- 12 g or ½ a cup of loosely packed fresh oregano
- 2-3 garlic cloves
- 1 large shallot
- 1 mild red chilli
- 100 ml or ⅓ of a cup of olive oil
- 25 ml or 2 tablespoons of red wine vinegar
Instructions
Important
- Take the bavette steaks out of the fridge and bring to room temperature, approximately 30 minutes.
How to make chimichurri sauce
- Remove the stalk on the chilli and slice lengthways and de-seed before finely chopping it. Set aside.
- Crush and skin the garlic cloves and either crush using a garlic mincer or chop them finely.
- Finely chop the shallot, parsley and oregano and combine with the garlic and using a pestle and mortar, ground down to bruise and smash down the pieces but do not to make it into a paste.
- Add the oil, vinegar and chilli pieces and stir together to incorporate. Set aside to infuse.
How to cook bavette steaks
- Bring a dry non-stick pan to a medium high heat.
- Rub olive oil all over each steak and season with black pepper.
- Place in the bavette steaks and brown one side for about 45 seconds and then turn them over. Put in the butter to melt and tilt the pan and spoon over the melted butter to baste the meat.
- Fry the steaks for about 1 and a half to 2 minutes each side and transfer them to a wooden board, season with salt and rest them for about 5 minutes.
- Serve with the chimichurri on the side and your choice of side dish.