Bavette Steak with Chimichurri Sauce

Ingredients

• Bavette steak (2 (about 1.5 lbs total))
• Salt (to taste)
• Black pepper (to taste)
• Red pepper flakes (1/2 teaspoon)
• Lemon juice (2 tablespoons)
• Red wine vinegar (2 tablespoons)
• Fresh cilantro (1/2 cup, chopped)
• Fresh parsley (1/2 cup, chopped)
• Garlic (4 cloves, minced)
• Olive oil (1/2 cup)

Instructions

1. Preheat your grill or grill pan over high heat until it's sizzling hot.
2. Season the bavette steaks generously with salt, black pepper, and half of the minced garlic, ensuring they are well-coated.
3. Drizzle olive oil over the steaks, then rub it in to coat evenly, enhancing the flavor and preventing sticking.
4. 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).
5. 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.
6. Once the steaks are done, remove them from the grill and let them rest for 5-10 minutes to retain their juices.
7. Slice the bavette steaks against the grain into thin strips for maximum tenderness.
8. Serve the sliced bavette steak drizzled with a generous amount of chimichurri sauce, and enjoy the burst of flavors!