bavette-with-chimichurri-drizzle
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Bavette with Chimichurri Drizzle
This beautifully tender cut of beef is accented with sharp sauce that gives the dish an amazing depth of flavor.
Prep Time: 35 Minutes
Cook Time: 8 Minutes
Bavette Steak Ingredients:
- 2 bavette steaks (about 8-10 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced (optional)
Chimichurri Sauce Ingredients:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
directions
- Remove the bavette steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
- While the steaks come to room temperature, prepare the chimichurri sauce.
- In a bowl, combine the chopped parsley, cilantro, minced garlic, shallot, and red pepper flakes. Add the red wine vinegar and olive oil to the bowl and mix well to combine and season with salt and pepper to taste, then let the sauce sit for at least 15-20 minutes to allow the flavors to meld together.
- Preheat your grill or stovetop grill pan over medium-high heat.
- Season the steaks generously with salt and freshly ground black pepper on both sides.
- In a small bowl, mix the olive oil, minced garlic, and rosemary (if using). Brush this mixture onto both sides of the steaks.
- Place the steaks on the grill and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness.
- Once cooked, remove the steaks from the grill and let them rest for a few minutes before slicing.
- Slice the rested bavette steaks against the grain into thin strips.
- Serve the sliced steak with a generous drizzle of chimichurri sauce on top with roasted vegetables or your favorite side dishes.