How to Cook Barbecue Bavette Steak with Chimichurri Marinade
The perfect chargrilled Bavette steak cooked on the barbie and served with a fresh and fiery Chimichurri sauce.
Thomas Joseph Butchery Grass Fed Dry Aged Bavette
Grass Fed Dry Aged Bavette Steak is a cut of beef taken from the flank of the animal. It has a loose, grainy texture which is perfect for taking on a sauce or marinade.
We think that bavette is one of the most underrated steaks, already making a comeback as a versatile, delicious and flavoursome meat.
Our beef is Grass Fed and Dry Aged for maximum tenderness, before being expertly trimmed into glorious bavette steaks just begging to be barbecued!
Cook until charred, gnarly and flame grilled on the outside – but rare and juicy on the inside. Resting is essential so wait patiently for ten minutes before carving your bavette for a tender, succulent and perfectly cooked medium-rare steak.
Homemade Chimichurri Marinade
Chimichurri is a sauce originating from South America, used as a table condiment and popular marinade for grilled meat.
To prepare your chimichurri, finely chop your herbs, garlic and chilli then mix together in a bowl with the remaining ingredients. Allow the flavours to infuse in the fridge for at least one hour.
Once prepared, use your chimichurri as a marinade and put some to one side for a final flourish of fresh sauce.
BBQ BAVETTE STEAK WITH CHIMICHURRI SAUCE RECIPE
INGREDIENTS:
Chimichurri Sauce
- 120ml extra virgin olive oil
- 25g fresh parsley
- 25g fresh oregano (or 1 teaspoon dried oregano)
- 2 tablespoons red wine vinegar
- 4 garlic cloves
- 2 red chillies
- Himalayan salt & cracked black pepper
Bavette Steak
- 800g Grass Fed Dry Aged Bavette Steak
- Himalayan salt & cracked black pepper
METHOD:
- Add ¾ of your chimichurri sauce and the bavette steak to a large dish and massage the sauce into the meat – covering every surface
- Allow to marinade in the fridge for at least a few hours, but ideally overnight — remove from the fridge and allow to come to room temp around 1 hour before cooking
- Heat your barbecue or grill to high and season your marinaded steak generously with salt and pepper
- Cook your bavette steak for 2-3 minutes on each side, until nicely charred on the outside but rare to medium rare in the centre
- Remove the steak from the grill and transfer to a warm plate
- Once rested for around ten minutes, carve your steak into strips and drizzle with the remaining chimichurri sauce – then enjoy!
Serve your BBQ Bavette Steak With…
Organic Bagthorpe Farm Red Onions sliced into rings, tossed in a little chimichurri sauce and grilled for just one minute on the hot barbie whilst the steak rests.
… And a fiery and fresh hot apple salsa made with 3 Organic Braeburn Apples, 100g Organic Seasonal Cherry Tomatoes and 1 red chilli. Finely dice all of the ingredients then toss together with the zest and juice of 1 lime and some fresh coriander.
Shopping List Essentials 👇
Grass Fed Dry Aged Bavette Steak
Organic Bagthorpe Farm Red Onions
Organic Seasonal Cherry Tomatoes
Frequently Asked Questions
How do you cook bavette steak on the barbecue?
Heat the BBQ to high. Season the bavette generously with salt. Cook for 2–3 minutes per side until charred on the outside and rare to medium-rare in the centre. Transfer to a warm plate and rest for 10 minutes before carving against the grain into strips.
Does bavette steak need to be marinated?
No — but it benefits from it. The open, loose grain of bavette absorbs marinades better than most other steaks, making it ideal for chimichurri or herb-based sauces. A minimum of a few hours in the marinade, or overnight for maximum depth.
How long should bavette steak rest after cooking?
A minimum of 5–10 minutes. Resting allows the muscle fibres to relax and the juices to redistribute. This is particularly important for bavette — skip the rest and the steak will be noticeably tougher and drier when carved.
Should bavette steak be sliced against the grain?
Yes — always. Bavette has a pronounced, clearly visible grain. Slicing against it shortens the muscle fibres and produces a much more tender eating experience. Slicing with the grain produces long, chewy fibres that require significantly more effort to eat.
What is chimichurri sauce?
Chimichurri is a South American herb sauce made from parsley, oregano, garlic, chilli, red wine vinegar and olive oil. It is used both as a marinade and a table condiment for grilled meat, and is one of the classic pairings for bavette steak.
