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Home Bavette with fresh chimichurri from the barbecue

Bavette with fresh chimichurri from the barbecue

BBQ

As a chef, I have a soft spot for bavette. This cut (also known as flank steak) has a deep beefy flavor and a coarse texture that pairs perfectly with fire. Combine that with a fresh, herbaceous chimichurri and you get a dish that looks simple but tastes magnificent.

Recipe

Bavette with Fresh Chimichurri from the BBQ

This is the kind of recipe that takes your BBQ up a notch without any complicated fuss.

Course	Main course
Kitchen	American
Servings	2 servings

Preparation time

Preparation time	25 min
Stiffen up min.	5 min
Cooling time	15 min
Total	1 hour

Equipment

BBQ
Tongs
Sharp knife (preferably a meat knife)
Cutting board
Mengkom

Ingredients

1 bavette (± 500–700 g)
1 tbsp olive oil
1 bunch flat-leaf parsley (finely chopped)
2 garlic cloves (finely chopped)
1 red chili pepper (seeds removed, finely chopped)
2 tbsp red wine vinegar
100 ml olive oil
1 tsp dried oregano
Coarse sea salt
Black pepper

Bavette with Fresh Chimichurri from the BBQ

Step 1: Make the Chimichurri

Mix in a mengkom:

parsley
garlic
red chili pepper
oregano
red wine vinegar

Slowly add the olive oil and mix well. Season with salt and pepper. Let sit for at least 10–15 minutes so the flavors can develop.

💡 Tip: feel free to make this earlier in the day. It gets even better.

Step 2: Prepare the BBQ

Make sure the BBQ is hot (direct heat, ± 220–250°C).

Step 3: Grill the Bavette

Pat the bavette dry and rub lightly with olive oil. Season generously with salt and pepper.

Grill the bavette directly over the fire:

± 4–5 minutes per side for medium-rare

Target temperature:

52–54°C → perfectly juicy and pink

Step 4: Rest

Remove the meat from the BBQ and let it rest under loosely tented aluminum foil.

Step 5: Slice & Serve

Slice the bavette against the grain with a steakmes into thin slices.

Serve with a generous spoonful of chimichurri on top or on the side.

And voilà! Your bavette is ready!

Cooking mode Prevents your screen from going to sleep

Fun bavette fact

The name bavette comes from French and literally means "bib." This name refers to the shape of the cut: a long, flat and somewhat irregular slab that in appearance resembles a little bib

This bavette from the BBQ is a real showstopper on the table. With the fresh chimichurri alongside it you have a dish that's simple to make but impressive at any barbecue. Slice the meat thinly against the grain and enjoy!

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