BAVETTE STEAK WITH CHIMICHURRI SAUCE

Ingredients

6 x 200g bavette steaks

2 sprigs rosemary

4 tbsp parsley, roughly chopped

1 garlic clove, bashed

4 tbsp olive oil

For the chimichurri sauce:

25g parsley, very finely chopped

1 tbsp finely chopped fresh oregano

2 garlic cloves, crushed

1 long red chilli, halved, deseeded and finely chopped

2 tbsp red wine vinegar

6 tbsp extra virgin olive oil

Method

1. Strip the leaves from the rosemary stalk and place in a pestle and mortar along with the parsley, garlic and oil. Bash briefly to release the flavours and pour over the steaks. Sit at room temperature for 30 minutes.

2. For the sauce, combine all the ingredients and season to taste, adding more vinegar or chilli if needed. Set aside for 30 minutes to allow the flavours to mingle.

3. When you’re ready to cook the steak, heat a couple of plates to set the steak on to rest. Heat two heavy frying pans until searing hot, add the steaks, removing most of the marinade bits and cook for 2-3 minutes on each side before resting for 10 minutes.

4. To serve, thinly slice the steaks across the grain, pop on to warmed plates and serve with the chimichurri sauce, triple-cooked chips and plenty of green salad.