Bavette steaks with chimichurri sauce

Add a South American kick to your West Country beef. We love this fiery chimichurri sauce drizzled over medium rare steaks. This recipe works best on the barbecue, but you can also recreate it indoors with a smoking hot griddle pan.

10-15 mins

4

Easy

• Bavette Steaks, Pack of 2 (400g)
• 1 small pack of corriander (finely chopped)
• 1 small pack of flat leaf parsley (chopped)
• 1 tbsp dried oregano
• 2 garlic cloves (finely chopped)
• 1 red chilli (deseeded and finely chopped)
• 1 small sweet onion (finely diced)
• 5 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• ½ lime (juiced)

1. Put the coriander, parsley, garlic, oregano and chilli into a food processor. Pour the oil, lime juice and vinegar in and season to taste. Blend together until smooth.

2. Place the steaks directly over the barbecue, brush with your chimichurri sauce and grill to your liking. We suggest 2 minutes each side.

3. Remove the steaks from the grill, slice into strips and serve.