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A grilled bavette steak is on a grill and is being lifted by a metal spatula.

Grilled Bavette with Chimichurri Recipe

BBQ Tourist
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With tons of fresh herbs and spices, grilled bavette with chimichurri is an easy and tasty recipe to make.
Preparation 20 minutes
Cook 8 minutes
Ready in 28 minutes
Servings 4 Servings
CourseDinner
InfluenceSouth American
DifficultySeasoned
MethodGrill
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Ingredients

Chimichurri Sauce

  • 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

Grilled Bavette

  • 1 pound bavette steak (flank steak)
  • duck fat spray or olive oil
  • salt and pepper to taste

Directions

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

  • 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.