tom hunt recipes

TOM HUNT: ORGANIC BAVETTE STEAK & CHIMICHURRI

Recipe by Tom Hunt author of The Natural Cook.

Bavette, also called skirt steak is an affordable cut, full of flavour and best served rare. Chimichurri is an Argentinian condiment. Its like a vinegary salsa verde with a touch of chilli. Traditionally it is served with beef but will go really well with most things cooked on a BBQ.

INGREDIENTS
(serves 4 as a main course or many as a snack)

800g strip of bavette steak

FOR THE CHIMICHURRI

40g parsley, finely chopped with stalks
2 tsp dried or chopped fresh oregano
2 cloves garlic, crushed
pinch dried chilli flakes
8 tbsp extra virgin olive oil
3 tbsp red wine vinegar
salt and pepper

METHOD

FOR THE CHIMICHURRI

Chimichurri gets better with age so make it in advance. Mix all the ingredients together and put to one side for the flavours to mellow.

FOR THE BAVETTE STEAK

Season the steak with plenty of salt and rub well with light olive oil, up to three days before cooking.

Light your BBQ using plenty of coals. Wait till the coals are white hot then spread them out evenly.

Place the steak on the grill and allow to colour and slightly char on one side for about 3-4 minutes, then turn and repeat.

If you like your steak rare you should remove it from the direct heat now and allow it to rest for at least 5 minutes. If you like your steak medium then turn it twice more and cook for a further minute each side then rest. If you like well done steak I’d recommend asking your butcher to butterfly the steak into a thin piece for quick cooking.

TO SERVE

Once rested, slice the bavette across the grain. Serve smothered in chimichurri.

Storage: Chimichurri will keep in the fridge for 4 days and so will the cooked meat.

Recipe by Tom Hunt
Photo by Laura Edwards

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