Steak Bavette with Chimichurri Sauce
Steak Bavette with Chimichurri Sauce, my favourite cut of steak is the steak bavette in this post I am doing a simple but classic way of cooking bavette or flank. The Bavette steak is a French name for the Flank steak of a cow. Flank is a steak cut that is sourced from the underbelly of the cow and is generally quite long and flat. It is known to be very rich in flavour and relatively loose – almost crumbling – in texture when cooked right.
To go with the steak bavette I made a chimichurri sauce. Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in the countryside of Argentina and Uruguay and comes in a green and a red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. To make the sauce the ingredients are.
Ingredients:
Handfull of chopped parsley
2 cloves of finely sliced garlic
1 green chilli finely sliced
3 tbsp olive oil
1 tbsp red wine vinegar
Good pinch of oregano
Pinch of salt and fresh ground black pepper.
You can make the sauce in advance to allow the flavours to enhance.
In the video, you can see how I cook the steak bavette. Follow the instructions and you will have one of the best steaks you can get for a fraction of the price of other cuts but with far more flavour. The secret when cooking this cut is a hot pan, cook it hard and fast the only way to have the bavette is rare, and to rest for as long as you cook, rest on a board or warm plate but not in the pan where the residual heat will continue cooking the steak.
