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Bavette Steak with Chimichurri

by | Published Oct 22, 2021 | Last updated Nov 1, 2021 | 0 comments

Yields4 Servings
While the bavette is not a cut of steak that is as well known as the ribeye or New York strip, it is a soft and juicy steak that lends itself to cooking on the grill. Bavette steaks may be difficult to find in your local grocery store, so you might have to check with your local butcher. For this recipe, I used a USDA Prime American Wagyu bavette steak from Raikes Beef Co. Serve it with a flavorful chimichurri sauce and your family and friends will be in for a holiday treat!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 322
% Daily Value *
Total Fat 24g37%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 55mg19%
Sodium 414mg18%
Potassium 67mg2%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 23g46%

Vitamin A 9%
Vitamin C 4%
Calcium 9%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



To make the chimichurri sauce, chop parsley, cilantro, red onion, and garlic and add to a bowl with olive oil, red wine vinegar, parsley, oregano, kosher salt, black pepper, and red chili pepper flakes. Stir and set aside.


Take bavette steak out of the refrigerator 30 minutes before you fire up the grill. Spray with Duck Fat Spray or brush with olive and season liberally with salt and pepper.


Start your grill and bring to 400-450 degrees F. Add your GrillGrates and let them get nice and hot.


Add the bavette steak to the grill and cook for approximately 3-4 minutes on each side. Use a digital thermometer to ensure it reaches your desired doneness.


Remove the bavette steak from the grill. Place a tented piece of aluminum foil over the steak and allow to rest for 5-10 minutes.


Slice the steak and serve with chimichurri sauce. Enjoy!


 1 lb bavette steak
 duck fat spray
 salt & pepper
 ½ cup parsley, chopped
 ½ cup cilantro, chopped
 ½ cup red onion, chopped
 2 tbsp garlic, chopped
 ¼ cup olive oil
 ¼ cup red wine vinegar
 1 tsp oregano
 1 tsp kosher salt
 1 tsp black pepper
 ½ tsp red chili pepper flakes (optional)


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