Dirty Bavette with Chimichurri

Dirty Bavette with Chimichurri

Dirty skirt, or in this case dirty bavette is something you have to try. A lot of people are afraid to cook a steak dirty, and they are really missing out.

Bavette is a french cut from the skirt. It’s very tender if cooked rare, it’s also very cheap so is the perfect steak to start your dirty steak journey on.

Chimichurri is a South American condiment and combined with this dirty steak, you’ll be wishing you’d tried this technique years ago. There are many recipes for chimichurri, I like it with a kick so mine has chilli in it, but traditionally they don’t add chilli.

Cooking surfaces

None – just throw it on the coals!

BBQ Temperature



For the steak

  • Bavette – the steaks aren’t very big.
  • Maldon salt

For the Chimichurri

  • A handful of chopped parsley
  • A handful of chopped coriander
  • 1/2 banana shallot, finely diced or a1/2 small red onion
  • 1 clove garlic, crushed
  • 1 red chilli, finely diced
  • 100ml light olive oil
  • 1 tbsp red wine vinegar
  • Juice of a lemon
  • 1.5 tsp granulated sugar
  • Salt and pepper to taste


No special equipment, just decent lumpwood charcoal with no chemicals in it (restaurant grade).

Do not try this with briquettes.


For the chimichurri

  1. Take all of the ingredients and mix together in a bowl.
  2. Taste and season with salt and black pepper.

For the bavette

  1. Take your bavette and season with Maldon salt. Leave to sit for 20 minutes to an hour.
  2. Setup your Egg with a basket full of charcoal at 250°C. You don’t need any cooking surfaces. 
  3. When you’re ready to cook, rake the charcoal to knock off any excess ash. 
  4. Now throw your steak directly onto the charcoal and allow to cook for about 3 minutes. 
  5. Turn your steak and knock off any large bits of charcoal that have stuck to it. 
  6. Cook for a further 2.5 minutes. 
  7. Remove the steak from the Egg and allow to rest in foil for about 5 minutes.

To serve

  1. Bavette has a grain running along it. Cut your bavette across the grain into 5mm slices. 
  2. Arrange on a plate or a board.
  3. Spoon over the chimichurri. 
  4. Eat it with your fingers.

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