Bavette steak with chimichurri sauce and marinated jalapeños
Per serving
A juicy bavette steak cooked to perfect pinkness paired with a bright, aromatic chimichurri sauce. Add the tang of marinated jalapeños for a true gastronomic fireworks show – just try it!
Ingredients
4 serv.Step-by-step instructions
- 1
Prepare the chimichurri sauce: in a food processor pulse all ingredients until finely chopped but still a bit textured. Transfer the mixture to a bowl, add salt and pepper to taste, and stir. Cover with film and refrigerate so the flavors develop. The sauce can be made a few days ahead – keep it in the fridge.
- 2
Remove the bavette steak from the fridge about an hour before cooking to reach room temperature. Meanwhile preheat the grill to high heat or heat a large grill pan until it’s almost smoking.
- 3
Generously season the bavette with coarse sea salt and freshly ground black pepper, then brush both sides with olive oil. Place the meat on the grill or grill pan and sear 4–5 minutes per side until the desired doneness is reached.
- 4
Take the steak off the heat, let it rest 5–10 minutes, then thinly slice two‑thirds of the meat, reserving the rest (about 500 g) for later days. Taste the chimichurri again and adjust seasoning if needed.
- 5
Serve the steak with grilled corn on the cob in a cheese sauce, black sweet‑potato purée, and drizzle everything with chimichurri.
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