BAVETTES RECIPES
BAVETTE STEAK: WHAT IS IT, HOW TO COOK IT + A DELICIOUS RECIPE
Try this delicious grilled bavette steak with flavorful chimichurri sauce!
Provided by Joonas
Categories Main Course
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Begin by preparing the chimichurri sauce. In a blender or food processor, blend garlic, vinegar, jalapeño, herbs, lime zest, and juice until smooth. Drizzle in olive oil until the sauce has the desired consistency. Continue blending for a full minute, stopping to scrape the sides of the work bowl if necessary.
- Place the mixture in a bowl, season with salt and pepper, and let stand at least one hour before serving. Chimichurri will keep in the refrigerator for two days; just keep it covered.
- Prepare the steak by trimming any excess fat and generously season with kosher salt and freshly ground black pepper. While you preheat your grill, let the steak come to room temperature.
- Set up your grill for the direct/indirect method of cooking (one side very hot and other cooler). Allow sufficient time to fully preheat the grill to at least 400 degrees, preferably more.
- Drizzle some olive oil on the steak, and sear each side until properly seared and delicious, about three minutes each side.
- Move the steak to the grill's indirect side to finish cooking to an internal temperature of 130 degrees.
- Remove the steak from heat, wrap in foil, and allow to rest for ten minutes.
- Slice the steak against the grain and drizzle with the chimichurri sauce to serve.
MARINATED BAVETTE STEAK RECIPE | BBC GOOD FOOD
James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade
Provided by James Martin
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 10
Steps:
- For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
- Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.
Nutrition Facts : Calories 534 calories, FatContent 32 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 57 grams protein, SodiumContent 1.4 milligram of sodium
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From ownthegrill.com
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From lakegenevacountrymeats.com
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From bbcgoodfood.com
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From augustusranch.com
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From lakegenevacountrymeats.com
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From theguardian.com
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From therecipes.info
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From sunset.com
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From beefsteakveg.com
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From share-recipes.net
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From ba.pusatkerajinantembaga.net
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From bavettessteakhouse.com
From bavettessteakhouse.com
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From lespetitesgourmettes.com
From lespetitesgourmettes.com
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From snakeriverfarms.com
From snakeriverfarms.com
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From vindulge.com
From vindulge.com
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