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
Ingredients
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
Equipment
No special equipment, just decent lumpwood charcoal with no chemicals in it (restaurant grade).
Do not try this with briquettes.
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.
- Eat it with your fingers.