Bavette, also called skirt or flank steak is an affordable cut, full of flavour and best served rare. It goes beautifully with chimichurri, which is an Argentinian condiment like a vinegary salsa verde with a touch of chilli. Traditionally it is served with beef but will go really well with most things cooked on a BBQ.
This recipe has kindly been provided by eco-chef Tom Hunt, author of The Natural Cook
Serves 4 as a main course or many as a snack...
800g strip of Well Hung Meat organic bavette steak
40g parsley, finely chopped with stalks
2 tsp dried or chopped fresh oregano
2 clove garlic, crushed
Pinch dried chilli flakes
8 tblsp Extra virgin olive oil
3 tblsp red wine vinegar
Salt and pepper
1) Chimichurri gets better with age so make it in advance. Mix all the ingredients together and put to one side for the flavours to mellow.
2) Season the steak with plenty of salt and rub well with light olive oil, up to three days before cooking.
3) Light your BBQ using plenty of coals. Wait till the coals are white hot then spread them out evenly.
4) Place the steak on the grill and allow to colour and slightly char on one side for about 3-4 minutes, then turn and repeat.
5) If you like your steak rare you should remove it from the direct heat now and allow it to rest for at least 5 minutes. If you like your steak medium then turn it twice more and cook for a further minute each side then rest. If you like well done steak I’d recommend asking your butcher to butterfly the steak into a thin piece for quick cooking.
6) Once rested, slice the bavette across the grain. Serve smothered in chimichurri.
Chimichurri will keep in the fridge for 4 days and so will the cooked meat.
An unusual cut that has to be tried!
Taken from the rump end of the skirt, this steak has a looser fibre that is great when cut across the grain. A...