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A close up of medium rare bavette steak with poblano chimichurri

Bavette Steak with Poblano Chimichurri

Bavette steak is flavorful and tender, without the need to marinate it for hours on end (although if you have the time, it does help make the steak more flavorful). It's also economical enough to make for a crowd, and it's sure to impress. The poblano chimichurri brings a fresh kick that pairs perfectly with the steak.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating time (optional) 4 hours
Course Dinner, Main Course
Cuisine American, British
Servings 4 people
Calories 390 kcal

Equipment

  • Cast Iron Skillet
  • Grill

Ingredients
  

  • 1 3-4 lb bavette steak fat cap removed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ poblano pepper
  • ½ jalapeno pepper
  • 3 cloves garlic
  • 1 shallot
  • ½ C mint leaves fresh
  • ⅓ C oregano leaves fresh
  • 1 C cilantro leaves and stems
  • 2 tablespoon lemon juice
  • ¾ C vegetable oil
  • salt and pepper to taste
  • 1 tablespoon oil for cooking

Instructions
 

  • Preheat your oven to 400°F, or your grill to medium high heat.
  • Take the steak out of the fridge about 30 minutes before you cook it. This will allow it to come up to room temperature, and be easier to cook.
  • Season the stake liberally with salt and pepper. Set aside.
  • In a blender, combine the peppers, herbs, garlic, shallots and lemon juice. Blend until they resemble a fine chop. Add the vegetable oil and salt and pepper, and then blend again until just combined (you don't want the chimichurri to look smooth).
  • Spread a couple of spoonful's of the chimichurri all over the steak - being careful not to cross-contaminate the chimichurri, because we're using it again later. At this point, you can marinate the steak if you choose for four hours to add more flavor.
  • Heat a cast iron skillet over medium high heat. Add a tablespoon of oil to the pan, and sear the steak on both sides (about 3-4 minutes). After that, put it in the oven for 15-20 minutes, until the internal temperature reaches 115°F (for medium rare).
  • For the grill, put the steak on the grill, and cook for 10-12 minutes per side, until it reaches an internal temperature of 115°F (for medium rare).
  • Take the steak off the heat, and let it rest for 10 minutes. Slice it thinly against the grain, and serve with more chimichurri.

Video

Notes

If you like your steak more well done, here are the cooking times you should aim for: 
Medium-rare: take it off the heat when it hits 115 F. It should come up to 125-130 F after it rests. 
Medium: take it off the heat at 125 F. You're aiming for a temperature of 140 F after resting.
Medium-well: take it off the heat at 140 F. Aiming for 150-155 F. 
Well: pull it off the heat at 160 F. Aiming for internal temperature of 170 F after resting. 

Nutrition

Serving: 150gCalories: 390kcalCarbohydrates: 7gProtein: 1gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 24gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 1mgSodium: 297mgPotassium: 174mgFiber: 3gSugar: 1gVitamin A: 652IUVitamin C: 21mgCalcium: 90mgIron: 2mg
Keyword bavette beef cut, bavette steak, bavette steak chimichurri, bavette steak cut, beef bavette, cooking bavette steak, flank steak bavette, grilling bavette steak, sirloin bavette, steak bavette
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