Bavette Steak & Chimichurri / Onglet Steak Dinner - RECIPE

bavette steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner, while flank steak is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Cut a large sweet potato into medium-sized wedges.

Season the sweet potato wedges with salt and pepper, drizzle with oil, and toss to coat.

Roast the sweet potato wedges in the oven at 180 degrees Celsius for 35 to 40 minutes.

Chop a handful of mint and flat leaf parsley finely and add to a bowl.

Add a good pinch of dried oregano and enough olive oil to submerge the herbs into the oil.

Finely chop a clove of garlic and add to the bowl.

Finely chop a whole chili and add to the bowl, adjusting for heat preference.

Add a bit of salt, pepper, and a small amount of red wine vinegar to the bowl, then mix to combine the chimichurri.

Heat a thick-bottomed pan or cast iron skillet on high heat and add oil.

Season the bavette steak with salt and pepper generously.

Sear the steak in the hot pan for about three minutes on one side, then flip and sear for another three minutes.

Add butter, crushed garlic, and sprigs of thyme to the pan, and baste the steak for the final minute.

Remove the steak from the pan and let it rest for about five minutes.

Blister cherry tomatoes in a pan on medium heat with olive oil, seasoning with salt and pepper.

Add balsamic vinegar to the blistered tomatoes and cook for another 30 seconds before removing from heat.

Slice the rested bavette steak against the grain into thin strips and serve with chimichurri, blistered tomatoes, and sweet potato wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary