The bavette is a soft and juicy cut of steak that lends itself to cooking on the grill. While it is not as well-known as a ribeye or New York strip, the bavette is tasty and easy to cook. Serve it with a flavorful chimichurri sauce with tons of fresh herbs and spices and your family will be in for a treat. Try this recipe from our friend BBQ Tourist!
Ingredients
Chimichurri Sauce
- 1/2 C FRESH PARSLEY, CHOPPED
- 1/2 C FRESH CILANTRO, CHOPPED
- 1/2 C RED ONION, CHOPPED
- 1/4 C OLIVE OIL
- 2 TBSP GARLIC, CHOPPED
- 1/4 C RED WINE VINEGAR
- 1 TSP DRIED OREGANO
- 1 TSP KOSHER SALT
- 1 TSP GROUND BLACK PEPPER
- 1/2 TSP RED CHILI FLAKES (OPTIONAL)
Grilled Bavette Steak
- 16 OZ BAVETTE STEAK
- DUCK FAT SPRAY OR OLIVE OIL
- SALT AND PEPPER TO TASTE
Cooking Instructions
Chimichurri Sauce
In a medium bowl combine the parsley, cilantro, onions, garlic, olive oil, vinegar, oregano, salt, pepper, and chili flakes. Stir and set aside.Grilled Bavette Steak
Remove the bavette steak from the refrigerator 30 minutes before you are ready to cook it. Preheat the grill to 425 degrees F (220 degrees C).
Spray the bavette with the duck fat spray. Season liberally with salt and pepper.
Grill the steak until it reaches your desired doneness, 3 to 4 minutes per side for medium-rare.
Remove the steak to a cutting board and tent it with aluminum foil. Let rest for 5 to 10 minutes before slicing thinly against the grain. Serve the steak topped with the chimichurri sauce.
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