Chimichurri Bavette Steak
X2 Bavette Steaks
X2 Garlic Cloves
1/2 Teaspoon Oregano
1/2 Teaspoon Chilli Flakes – replace with fresh chilli if desired
2 1/2 Teaspoons Olive Oil
Juice of Half A Lemon
X2 Teaspoons Red Wine Vinegar
The Chimmichurri can be made in advance.
To Make The Chimmichurri
Blitz all the ingredients in a blender until a saucy consistency is achieved, add a dash more olive oil as necessary. Then serve in a bowl, ready to spoon over your steak.
To Cook The Steak
Make sure the steaks are at room temperature before cooking.
1, Lightly rub the bavette steaks in olive oil and season well with salt and pepper.
2, Simply sear them in a hot pan on both sides for around 3 minutes per side.
3, Remove from the pan and allow to rest for around 8 minutes.
4, Slice the steak into thin strips making sure to cut against the grain and serve.
Simply serve the bavette steaks’ drizzled in the Chimmichurri with a simple green salad and chips or new potatoes.