Char-Grilled Bavette with Chimichurri Sauce

Char-Grilled Bavette with Chimichurri Sauce

18th August 2018 Off By Jackie Weight

Char-Grilled Bavette with Chimichurri Sauce

Bavette is a lovely cut of meat, it is a ‘working muscle’ which means more flavour.  Also known as Skirt Steak.  Give it a try, it’s quite a cost effective cut.

  • 1 x 1kg piece of Bavette Steak
  • Sea Salt and Pepper

Chimichurri Sauce

  • 125ml Red Wine Vinegar
  • 1 teaspoon sea salt
  • 1 garlic clove, finely chopped
  • 3 spring onions, finely chopped
  • 1 red chilli, finely chopped (I used a red Jalapeno, but you can use hotter chilli’s if you prefer)
  • 100g Fresh Coriander – finely chopped
  • 40g Fresh flat-leaf Parsley – Finely chopped
  • 175ml Extra Virgin Olive Oil

To make the Chimichurri Sauce, combine the red wine vinegar, salt, garlic, spring onions and chilli in a bowl and leave to sit for 10 minutes.  Stir in the coriander, parsley and olive oil.  You can also make in a blender, by blending the first 5 ingredients together, allowing to sit for 10 minutes then blending in the coriander and parsley.  Stir in the olive oil (do not blend this or it will change the texture of the sauce).

Remove half of the chimichurri sauce and refrigerate.  Use the remaining sauce to marinate the Bavette, by spreading the sauce over both sides of the meat and leaving in a dish or ziplock back for at least 3 hours or overnight.

An hour before you are ready to eat, remove the meat from the marinade and pat dry.  Setup your BBQ and leave until the grills are burnt through and there are no flames.  Place the meat on a grill set above the heat and close the lid.  Cook for approximately 4-5 minutes per side, the meat should probe to 50C … You should serve BavetteMedium Rare for tenderness.

Once the meat is cooked, remove from the grill and set aside to rest for at least 10 minutes.  Carve into ½ cm slices, ensure you carve across the grain or the meat will be tough.  Serve with the remaining Chimichurri Sauce and a fresh green salad.