Bavette with Chimichurri

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