Teresa's Recipes
Bavette Steak with Chimichurri Sauce
Indulge in the rich flavors of this Bavette steak, perfectly grilled to juicy perfection and complemented by a vibrant chimichurri sauce. Originating from Argentina, this dish celebrates the art of grilling, known as Asado, and highlights the robust flavors of fresh herbs and spices. The bavette cut, known for its tenderness and rich beefy taste, is a favorite among steak lovers. This recipe will transport you to a sunny Argentine barbecue, making it a perfect centerpiece for any gathering.
Ingredients
- 2 (about 1.5 lbs total) Bavette steak
- to taste Salt
- to taste Black pepper
- 1/2 teaspoon Red pepper flakes
- 2 tablespoons Lemon juice
- 2 tablespoons Red wine vinegar
- 1/2 cup, chopped Fresh cilantro
- 1/2 cup, chopped Fresh parsley
- 4 cloves, minced Garlic
- 1/2 cup Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 30g
- Carbs: 4g
- Protein: 40g
- Sodium: 500mg
- Sugar: 1g
Instructions
- Preheat your grill or grill pan over high heat until it's sizzling hot.
- Season the bavette steaks generously with salt, black pepper, and half of the minced garlic, ensuring they are well-coated.
- Drizzle olive oil over the steaks, then rub it in to coat evenly, enhancing the flavor and preventing sticking.
- Grill the steaks for about 4-5 minutes per side for medium-rare, adjusting the cooking time according to your preferred doneness (use a meat thermometer for accuracy).
- While the steaks are cooking, prepare the chimichurri sauce: In a bowl, combine the chopped parsley, chopped cilantro, the remaining minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil until well blended.
- Once the steaks are done, remove them from the grill and let them rest for 5-10 minutes to retain their juices.
- Slice the bavette steaks against the grain into thin strips for maximum tenderness.
- Serve the sliced bavette steak drizzled with a generous amount of chimichurri sauce, and enjoy the burst of flavors!
Tips
- For an extra layer of flavor, marinate the bavette steak in a mixture of olive oil, garlic, and herbs for a few hours before grilling.
- Chimichurri sauce can be made in advance and stored in the refrigerator for up to a week, allowing the flavors to meld beautifully.
- Serve with grilled vegetables or a fresh salad for a complete meal.