Bavette Steak With Rosemary Chimichurri recipe – American Special
Experience the rich, savory delight of Bavette Steak with Rosemary Chimichurri—a dish that beautifully highlights the tender, juicy qualities of bavette steak paired with a vibrant, herb-infused sauce. The rosemary chimichurri, featuring a fragrant blend of parsley, garlic, and olive oil, enhances the steak with a refreshing brightness and a touch of heat. This delectable combination not only showcases the robust flavors of the meat but also adds a hint of South American flair to your meal. Ideal for special occasions or a weekend gathering, this dish is sure to impress with every bite!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Bavette Steak:
- 1.5 pounds bavette (flank) steak
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Rosemary Chimichurri:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh rosemary, finely chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
How to make Bavette Steak With Rosemary Chimichurri:
Prepare the Rosemary Chimichurri:In a bowl, combine parsley, rosemary, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.
Season the Steak:Pat the bavette steak dry with paper towels. Season generously with salt and pepper on both sides.
Cook the Steak:Heat olive oil in a skillet or grill pan over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).
Rest and Slice:Remove the steak from the heat and let it rest for about 5 minutes before slicing. Cut against the grain for tenderness.
Serve:Plate the sliced steak and drizzle generously with rosemary chimichurri. Serve with your choice of sides, such as grilled vegetables or potatoes.
Recipe Notes :
Steak Options:Choosing the Steak: Bavette (also known as flank steak) is flavorful but can be tough if not cooked properly. Slicing against the grain is crucial for tenderness.
Marinating: For added flavor, you can marinate the bavette in olive oil, garlic, and herbs for a few hours or overnight.
Chimichurri Variations: Feel free to experiment with other herbs like cilantro or mint, or add a squeeze of lemon for brightness.
Storage: Chimichurri can be stored in an airtight container in the refrigerator for up to a week. The flavors will continue to develop.
Serving Suggestions: This dish pairs well with grilled vegetables, a fresh salad, or crusty bread to soak up the chimichurri.
