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 Beef Skirt – 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, which is used as a table condiment but is also a popular marinade for grilled meat (or churrasco as it is known in its native countries).
To prepare your chimichurri (ingredients below) simply 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, you can use your chimichurri as a marinade and put some to one side for a final flourish of fresh sauce. Here's the recipe.
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 the day before your barbecue – 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.
Garnish your steak with a pile of grilled red onions, a slathering of fresh chimichurri sauce and a side of hot apple salsa – then prepare to be amazed.
Shopping List Essentials 👇
Grass Fed Dry Aged Bavette Steak
