- 1½ kg bavette steak
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the chimichurri sauce
- 2 green chillies, sliced
- 100ml extra virgin olive oil
- small pack oregano, leaves picked
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- large pack parsley, leaves picked
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 banana shallot, roughly sliced
- 2 tbsp red wine vinegar
- 2 garlic cloves, roughly sliced
- 10 pickled jalapeños
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Start by making the chimichurri sauce. Blitz all the ingredients in a food processor until they’re finely chopped but the sauce still has a little texture. Transfer to a bowl and season to taste. The sauce should be punchy, herby and fragrant, with a good kick of chilli. Cover with cling film and put in the fridge to let the flavours develop. Can be made a few days ahead – keep in the fridge until needed.
Take the bavette out of the fridge 1 hr before cooking so it comes up to room temperature. Meanwhile, get your barbecue nice and hot, or heat a large griddle pan until it’s nearly smoking.
Season the bavette liberally with flaky sea salt and a good grinding of black pepper, and rub with oil on both sides. Place on the barbecue or in a griddle pan and cook for 4-5 mins each side or until cooked to your liking.
Rest the bavette for 5 mins, then thinly slice two-thirds of the meat, reserving 500g for the week ahead (see steak with panzanella and curried aubergine with bavette recipes). Taste your chimichurri sauce again and adjust the seasoning if necessary.