Bavette with Chimichurri Sauce


Bavette is our favorite cut to serve at a party because it’s highly flavorful, easy to cook, and needs little to no seasoning. While it’s quite delicious on its own, we love serving it topped with fresh chimichurri to bring brightness and color to the plate.

2 pounds TD Bavette Steak

Chimichurri Sauce
1/4 Cup Hot Tap Water
2 Teaspoons Dried Oregano
1 teaspoon table salt
1 1/3 cups fresh parsley leaves
2/3 cup fresh cilantro leaves
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil


Chimichurri Sauce

  1. Combine hot water, oregano, and salt in a small bowl; let it sit for 5 minutes to soften the oregano.
  2. Pulse parsley, cilantro, garlic, and pepper flakes until coarsely chopped, about 10 pulses. Add the water mixture and vinegar and pulse briefly to combine.
  3. Transfer the mixture to a medium bowl and slowly whisk in the oil until incorporated. Cover and let it sit at room temperature for at least 1 hour to allow the flavors to meld. Season with salt and pepper to taste. (The sauce can be refrigerated for up to 2 days. Bring it to room temperature and whisk to recombine before serving.)
Bavette Preparation
  1. Trim the excess fat off the bavette steak and pat it dry. Combine salt, pepper, and garlic powder and sprinkle it generously over both sides of the steak.
  2. Place the steak on the grill over direct heat for two minutes or until a sear develops.
  3. Flip the steak and place it back over direct heat for another two minutes or until you see a sear develop on that side.
  4. Move the steak to indirect heat and cover. Check the temperature after five minutes and remove it from the grill when the temperature of the thickest part of the steak reaches 130 to 135°F.