Bavette Steak with Chimicurri
Smokin' Oaks Organic Farms
Bavette Steak with Chimichurri
Let's talk about the bavette steak, a rarely used cut and unsung hero of a simply delicious dinner. It's great for fajitas or Asian-inspired bowls. Here, we'll sear it and top with a chimichurri sauce.
You'll put a little elbow grease into this one but the end-result will be an extremely tasty and impressive dish that you can pull off. It's also Paleo and Whole 30 - friendly.
For the steak:
- 1 1.25 lb Smokin Oaks Bavette steak
- ½ c Red wine (we used cabernet)
- ½ c Worcestershire
- 1 tbl Coconut aminos (or soy sauce)
- 2 cloves garlic
- Salt
- Pepper
- Olive oil
For the chimichurri:
- 3 stalks of kale
- 1 celery stick
- 1 bunch parsley
- ½ bunch cilantro
- 1 bundle dill
- ½ red onion
- ¼ white onion
- 8 basil fresh leaves
- 1 lemon + zest
- 1 tsp garlic
- Salt
- Pepper
- Olive oil
To prepare the steak:
Pat steak dry and trim off any silver skin (this is normal for this cut of meat). Add salt and pepper liberally to both sides. Allow to sit at room temperature for 30 - 40 mins. Marinate in wine, Worcestershire, coconut aminos, and garlic for at least 2 hours in the fridge (the longer the better).
Heat a cast iron skillet in the oven at 375. Once the pan is hot (like screamin’ hot) pull the steak out of marinade and pat dry. Add a healthy amount of olive oil to the skillet and swirl around. Sear the steak on one side for 3 - 5 mins until it has gotten color. Flip with tongs and sear on the other side for 2 - 3 mins and then place back in the oven in skillet for 6 - 8 mins.
Pull from oven, let rest on plate (don’t forget to pour the juices from the skillet on top) for 5 - 8 minutes before slicing. Serve with chimichurri or your favorite sauce.
To make the chimichurri (get your chopping hand ready):
Remove kale from the woody part of the stalk, chop finely. Do the same to dill, cilantro, parsley, basil. Dice celery, onions, and garlic. Squeeze juice and zest of one lemon, add a healthy amount of salt and plenty of fresh cracked pepper. Finally, add healthy amount of olive oil - don’t drown the greens, but don’t be stingy.