Bavette, Approx 1.5 lbs

Bavette is one of our favorites! It has so much flavor and is so easy to cook. This Steak has more marbling and comes from the cap of the sirloin. Make sure when slicing this steak you cut it against the grain for the best results.

GRILLED BAVETTE WITH CHIMICHURRI

Season the steak with salt and pepper
Let the steak sit at room temperature for 30 minutes and then pat dry and then season again with salt and pepper
Heat a grill to high and cook the meat for 3 to 4 minutes on each side
Slice and serve with chimichurri on top

Chimichurri
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.