Bavette Steak with Chimichurri Sauce

Ingredients

Bavette steak

1 lb

Olive oil

2 tablespoons, divided

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Garlic

3 cloves, minced

Fresh parsley

1/2 cup, finely chopped

Fresh cilantro

1/4 cup, finely chopped

Red wine vinegar

2 tablespoons

Lemon juice

1 tablespoon

Dried oregano

1 teaspoon

Red pepper flakes

1/2 teaspoon, or to taste

Instructions

1. Preheat your grill or grill pan to high heat.
2. Rub the bavette steak with 1 tablespoon of olive oil, then season generously with salt and black pepper on both sides.
3. Grill the steak for 3-4 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
4. Once cooked, remove the steak from the grill and allow it to rest for 5 minutes. This will help retain the juices.
5. While the steak is resting, prepare the chimichurri sauce. In a small bowl, combine the minced garlic, chopped parsley, chopped cilantro, red wine vinegar, lemon juice, dried oregano, red pepper flakes, and the remaining 1 tablespoon of olive oil. Mix well and season with salt and pepper to taste.
6. Slice the steak against the grain into thin strips and serve with the chimichurri sauce drizzled over the top.