Bavette With Chimichurri Sauce Recipes

BAVETTE WITH CHIMICHURRI SAUCE

Steps:

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

PERFECT BAVETTE STEAK RECIPE

Steps:

• Allow your steaks to come to room temperature for 30 minutes before cooking. While it is not required, it helps the meat cook more evenly.
• Using a fork or knife, pierce the bavette steak. Tenderize the meat by piercing it every 1/2 inch or so.
• Marinate the bavette steak for up to 4 hours in the chimichurri. If you don't have time to marinate, serve with the chimichirru sauce instead. Marinating, on the other hand, results in more flavorful and tender meat.
• Coat the bavette steak in oil and season with kosher or sea salt.
• Heat the oil in a cast iron skillet or pan over high heat. Before adding the steak, make sure your pan is hot.
• Put the bavette steak in the pan. Do not move the steak so that it can caramelize.
• Cook for 3 minutes on each side, or until the steak reaches the desired level of doneness. Cooking temperatures are listed in the notes.
• Remove the bavette steak from the pan and set it aside for 5 minutes to rest. Place a piece of foil over the top to keep the heat in while it rests.
• Make sure to use a sharp knife when slicing your steak. Depending on your preference, cut into 1/4 to 1/2-inch slices.
• To ensure a more tender bite, cut the bavette steak against the grain. The meat's muscle fibers are referred to as the grain. Look for muscle fibers and cut the opposite way. By removing these muscle fibers, the meat becomes more tender rather than chewy or tough.
• Combine cilantro, Italian parsley, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt, and pepper in a food processor.
• Process until everything is well combined.
• Set aside a third of the sauce to serve on top of the finished bavette steak or as a dipping sauce.
• Marinate the bavette steak for 2-4 hours (if time allows). The longer you marinate the meat, the more tender and flavorful it will be.

PAN-FRIED BAVETTE STEAK WITH RED ONIONS AND CHIMICHURRI SAUCE

Steps:

• Sprinkle 1 1/2 teaspoons salt and a few grinds of pepper over the steaks and set aside to come to room temperature.
• Meanwhile, put the garlic in a blender or food processor and pulse just to chop coarsely. Tear the parsley and cilantro into 2- to 3-inch lengths and add to the blender (tender stems and all), along with 1/4 cup of the olive oil, 2 tablespoons of the vinegar, and 1 teaspoon salt. Puree until smooth. Taste and add more salt or vinegar as needed.
• Heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat. When the pan is smoking hot, add the steaks and cook undisturbed for at least 2 minutes. Check the browning and lower the heat if they seem to be browning too quickly. Cook, flipping occasionally, until the steaks reach the desired doneness, 4 to 5 minutes per side. (For medium-rare, an instant-read thermometer will read 125°F at the thickest part of the steak.) Remove the steaks from the skillet, place on a cutting board, and cover loosely with foil. Let rest while you cook the onions.
• Add the remaining 1 tablespoon oil to the pan, along with the onion and a generous pinch of salt. Cook, stirring occasionally, until the onions have softened somewhat and are golden brown on the edges, 3 minutes. Add the remaining 2 tablespoons vinegar and cook, stirring, until the vinegar has evaporated and the onions are soft, 1 minute longer. Remove from the heat.
• Slice the steaks across the grain into 1/2-inch-thick strips, top with the sautéed onions, and serve the sauce alongside.