Name: Bavette with chimichurri sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4 with leftovers
Ingredients: 1 ½kg bavette steak; 2 tbsp olive oil; 2 green chillies sliced; 100ml extra virgin olive oil; small pack oregano leaves picked; large pack parsley leaves picked; 1 banana shallot roughly sliced; 2 tbsp red wine vinegar; 2 garlic cloves roughly sliced; 10 pickled jalapeños; zest 1 lemon

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Bavette with chimichurri sauce

Bavette with chimichurri sauce

Sophie Godwin – Cookery writer

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Serves 4 with leftovers

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.8 ratingsRate

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Steak with chimichurri sauce is a classic combination, but pickled jalapeños give it a modern twist

Gluten-free

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Alternatives

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Showing items 1 to 3 of 3

Cheesy corn on the cob

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Blackened sweet potato mash

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Key lime pie

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg bavette steak
2 tbsp olive oil

For the chimichurri sauce

2 green chillies

sliced
100ml extra virgin olive oil
small pack oregano

leaves picked
large pack parsley

leaves picked
1 banana shallot

roughly sliced
2 tbsp red wine vinegar
2 garlic cloves

roughly sliced
10 pickled jalapeños
zest 1 lemon

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Nutrition: per serving

kcal661
fat53g
saturates12g
carbs1g
sugars1g
fibre3g
protein43g
salt0.6g

Method

step 1

Start by making the chimichurri sauce. Blitz all the ingredients in a food processor until they’re finely chopped but the sauce still has a little texture. Transfer to a bowl and season to taste. The sauce should be punchy, herby and fragrant, with a good kick of chilli. Cover with cling film and put in the fridge to let the flavours develop. Can be made a few days ahead – keep in the fridge until needed.
step 2

Take the bavette out of the fridge 1 hr before cooking so it comes up to room temperature. Meanwhile, get your barbecue nice and hot, or heat a large griddle pan until it’s nearly smoking.
step 3

Season the bavette liberally with flaky sea salt and a good grinding of black pepper, and rub with oil on both sides. Place on the barbecue or in a griddle pan and cook for 4-5 mins each side or until cooked to your liking.
step 4

Rest the bavette for 5 mins, then thinly slice two-thirds of the meat, reserving 500g for the week ahead (see steak with panzanella and curried aubergine with bavette recipes). Taste your chimichurri sauce again and adjust the seasoning if necessary.
step 5

Serve with the cheesy corn on the cob and blackened sweet potato mash, and the chimichurri sauce spooned over.

Recipe from Good Food magazine, July 2016

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A star rating of 4 out of 5.8 ratings

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