with poblano chimichurri
The Gourmet Bon Vivant
First of all, what is bavette steak? Bavette steak is is a long, flat, and triangular cut that comes from the bottom sirloin, and it's wedged just in-between the sirloin and the flank.
What's so great about it? Bavette steak super delicious and tender. It's got a good amount of fat running through it. Some people confuse it for a flank steak, but it is different! (Flank steak is tougher).
How Do I Cook It? Bavette steak is great for cooking over high heat, either on the grill, or in a cast-iron skillet (and finishing in the oven if you need to). Serve it up with a chimichurri or your favorite sauce! But let's get into how to cook it in more detail.
The ingredients for the steak are simple: salt, pepper and steak.
If you want to make the chimichurri marinade and sauce, here's what you'll need.
Combine all the ingredients in a blender, and whip it up.
This step is optional! You can just use the chimichurri as a sauce.
What to look for:
Sear on both sides, and then pop it in a 400F oven to finish cooking.
What to look for:
After resting, slice in about 1/4" slices.
What to look for:
Hit it with the chimichurri, and serve!
Serve it with:
Serve it with:
With parmesan & thyme.
Serve it with:
With homemade dressing.
Serve it with:
With dipping sauces.