Name: Dirty Bavette with Chimichurri
Prep time: 15 min
Cook time: 6 min
Total time: 31 min
Ingredients: 1Kg Bavette; 2 tbsp Maldon salt; 1 Handfull Fresh parsley (chopped coarsly); 1 Handfull Fresh coriander (chopped coarsly); 1 banana shallot (finely diced or half a small red onion); 1 clove garlic (crushed); 1 red chilli (finely diced); 100 ml light olive oil; 1 tbsp red wine vinegar; ½ lemon (, juice of); 1.5 tsp granulated sugar; Salt and pepper to taste

Dirty Bavette with Chimichurri

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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.

Prep Time 15

Cook Time 6

Resting time 10

Total Time 31

Servings: 6 people

Course: Main Course

Cuisine: French, South American

Ingredients Equipment Method Video Notes

Ingredients

For the steak

1Kg Bavette
2 tbsp Maldon salt

For the Chimichurri

1 Handfull Fresh parsley chopped coarsly
1 Handfull Fresh coriander chopped coarsly
1 banana shallot finely diced or half a small red onion
1 clove garlic crushed
1 red chilli finely diced
100 ml light olive oil
1 tbsp red wine vinegar
½ lemon , juice of
1.5 tsp granulated sugar
Salt and pepper to taste

Equipment

Grill Temperature

Surfaces

Direct on the coals

Method

For the chimichurri

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

For the bavette

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

To serve

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

Video

Notes

No special equipment, just decent lumpwood charcoal with no chemicals in it (restaurant grade). Do not try this with briquettes.