Bavette Steak with Chimichurri
- 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%
* 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!