Name: Bavette with Chimichurri
Cook time: 8 min
Total time: 8 min
Yield: Serves 4
Ingredients: 3–4 garlic cloves; The trickiest part of making your own chimichurri will be sourcing fresh origanum (dried will do, but use half the amount listed below). Also, I prefer using “neutral” oil like sunflower oil (since olive oil can be overpowering). For a red sauce, choose your favourite chilli: Jalapeno, chipotle or birds eye.; 2 chillies, medium to hot (choose the heat to suit your taste); ½ cup red wine vinegar; 1 tsp sea salt; fresh coriander, a handful; fresh flat-leaf parsley, a handful; 2 Tblsp fresh origanum, finely chopped; 1 whole 1,5 kg bavette steak, trimmed and cleaned; 1 small red onion, very finely chopped; 150 ml sunflower oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Bavette is a steak that comes from the rear of the animal’s belly section. In the US, they use the word “sirloin” for what South Africans call rump; and they call their sirloin, “short loin”. Confusing, I know. We’ve learned from our American friends and replicated some of their ideas, which led to us cutting a lot of these. We now champion bavette, even above things like ribeye.

I’d always thought that flat meat (the flank and skirt steaks) were the best of the fibrous cuts, but th