Bavette with Chimichurri Sauce

So we recently saw a recipe for Chimichurri  Sauce. which appears to be a list of things we love: chillies, more chillies, garlic, vinegar, olive oil, herbs… The recipe also included steak and chips! Bavette steak appears to be what yanks call flank steak, and I couldn’t find it, so sirloin pressed thin will have to do. (yeah.. I could only get sirloin,,, first world problems….)

Things start by puttig all our favourite foods in a blender.


And.. erm.. blending…


That goes in the fridge for a few hours until it’s time to make chips, and get the steak out of the fridge to come up to room temperature, and season and oil it.


Then it’s frying steaks once the chips are basically done. Not the 4-5 mins per side from the recipe of course – 1-2 mins per side, so it’s lovely and rare inside.


Wow that sauce it amazing! Hot and tangy. So full of flavour! And there’s still more for use in the week!

Oh yeah and the steak was pretty good too. BUT OMG THAT SAUCE!




Oven wedges

Corn on the cob

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s