Teresa's Recipes
Bavette Steak with Chimichurri Sauce
Savor the bold flavors of Argentina with this succulent Bavette steak, perfectly grilled and drizzled with a vibrant chimichurri sauce. The combination of fresh herbs, zesty citrus, and a hint of heat creates a deliciously refreshing accompaniment that elevates the steak to new heights. This dish is not just a meal; it's an experience that transports you to the heart of a traditional Argentine asado.
Ingredients
- 1 lb Bavette steak
- 2 tablespoons, divided Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3 cloves, minced Garlic
- 1/2 cup, finely chopped Fresh parsley
- 1/4 cup, finely chopped Fresh cilantro
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dried oregano
- 1/2 teaspoon, or to taste Red pepper flakes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 25g
- Carbs: 5g
- Protein: 35g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Preheat your grill or grill pan to high heat.
- Rub the bavette steak with 1 tablespoon of olive oil, then season generously with salt and black pepper on both sides.
- 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.
- Once cooked, remove the steak from the grill and allow it to rest for 5 minutes. This will help retain the juices.
- 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.
- Slice the steak against the grain into thin strips and serve with the chimichurri sauce drizzled over the top.
Tips
- For an extra kick, increase the amount of red pepper flakes or add a diced jalapeño to the chimichurri.
- Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld.
- Pair this dish with roasted vegetables or a fresh arugula salad to complete the meal.