Bavette is an underrated cut of beef with enormous flavor. Combined with chimichurri, the classic Argentine green sauce, you create a dish that transports you to the gauchos of South America.
Preparation
Step 1: Make the Chimichurri
Wash the parsley and chop finely. Crush the garlic. Mix olive oil with red wine vinegar in a bowl. Add chopped parsley, garlic, oregano and chili flakes. Season with salt and pepper. Let rest at least 30 minutes so flavors can meld.
Step 2: Prepare the BBQ
Light the BBQ and let coals burn to a nice gray ash layer. The ideal temperature for bavette is direct heat of 220-250°C. Place the rosemary sprig directly on coals for extra smoke flavor.
Step 3: Grill the Bavette
Remove bavette from fridge 30 minutes before cooking. Pat dry with paper towels. Place steak on hot grill and grill 3-4 minutes per side for medium-rare. Only turn when a nice crust has formed. Press garlic cloves on steak during the last minute.
Step 4: Rest and Serve
Let the bavette rest 5 minutes under aluminum foil. Slice against the grain into thin slices. Serve with chimichurri drizzled over and sprinkle with coarse sea salt.
Tips from the BBQ Chef
- Bavette must be sliced against the grain – this is crucial for tenderness!
- Marinate the steak 1-2 hours in chimichurri for extra flavor, but not too long or the meat becomes tough.
- Note: too much smoking wood can overpower the subtle flavor of bavette.