Bavette Steak with Chimichurri
When you need steak that tastes as fancy as it sounds, then you want my Bavette Steak with creamy chimichurri. It's sneaky affordable and easy
Servings: 6 people
Ingredients
- 4 flap steak portioned or 1 large flap steak
- 2 Tablespoons Hey Grill Hey Beef Rub or salt and pepper
Homemade Chimichurri
- 1 cup Italian flat leaf parsley
- 1/4 cup fresh oregano
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 4 cloves garlic peeled
- 1 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper fresh ground
Instructions
- Make chimichurri. In a food processor, combine all of the ingredients for the chimichurri, and then pulse until creamy.1 cup Italian flat leaf parsley, 1/4 cup fresh oregano, 1/2 cup olive oil, 1/2 cup red wine vinegar, 4 cloves garlic, 1 teaspoon red pepper flakes, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Season steaks. Preheat your grill to 400-450 degrees F. Season steaks on all sides with my Beef Rub, or equal parts salt and pepper.4 flap steak, 2 Tablespoons Hey Grill Hey Beef Rub
- Grill steaks. Place steaks directly on grill grates for 5-6 minutes per side, or until they reach your desired doneness.
- Rest steaks. Remove your steaks from the grill and place them on a serving platter to rest for 5-10 minutes.
- Slice and serve. Once your steaks are rested, sliced them against the grain, and then drizzle with chimichurri. Serve and enjoy.
Video
Nutrition
Calories: 435kcal | Carbohydrates: 3g | Protein: 41g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 113mg | Sodium: 2827mg | Potassium: 753mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 977IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 5mg