With tons of fresh herbs and spices, Grilled Bavette with Chimichurri is an easy and tasty recipe to make. Don’t be fooled by the fancy name, though. Bavette is the French word for flank steak, an easy to find and easy to cook cut of beef.
While the bavette is not a cut of steak that is as well known as the ribeye or New York strip, it is a soft and juicy steak that lends itself to cooking on the grill. Bavette steaks may be difficult to find in your local grocery store, so you might have to check with your local butcher.
For this recipe, you can use a Wagyu bavette steak for a boosted flavor and tenderness, but a prime works. This is a cut with a lot of flavors that cooks up quickly. Serve it with a flavorful chimichurri sauce and your family and friends will be in for a holiday treat!
Grilled Bavette with Chimichurri Recipe
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 2 tablespoons chopped garlic
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red chili pepper flakes optional
- 1 pound bavette steak (flank steak)
- duck fat spray or olive oil
- salt and pepper to taste
- In a medium bowl combine the parsley, cilantro, onions, garlic, olive oil, vinegar, oregano, salt, pepper, and chili flakes. Stir and set aside.
- 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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