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Bavette Steaks & Chips with Chimichurri Sauce
Bavette is a juicy cut of beef that's best cooked quickly, rested and then sliced thinly. Afresh and spicy chimichurri sauce maks a mouthwatering side for the steak, and it's great for dunking homemade chunky chips. Follow our simple steps and you'll have an elegant dinner that will wow a special someone.
Ingredients
- 500g baking potatoes
- A handful of thyme
- 6 garlic cloves
- 1 chilli
- A handful of mint
- A handful of flat leaf parsley
- 1 tbsp cider vinegar
- 50g watercress
- 2 bavette steaks
Prep: 15 mins | Cook: 35 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of salted water to the boil. Cut the potatoes into chunky chips – no need to peel unless you want to. Add to the pan and gently simmer for 3-4 mins. Drain the chips and leave to steam dry in the colander for 5 mins.
2. Meanwhile, pick the thyme leaves off their woody stalks and roughly chop them. Add the thyme leaves to a small bowl. Peel and grate or finely chop 4 garlic cloves. Add to the bowl. Drizzle in 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Tumble the chips into a large roasting tin. Drizzle over half of the thyme and garlic marinade. Toss well to coat then spread the chips out in a single layer. Roast for 30 mins, turning halfway, till the chips are golden and crisp.
4. Meanwhile, pop the steaks on a plate and drizzle over the remaining thyme and garlic marinade. Toss well to coat. Set aside.
5. Peel and grate or finely slice 2 more garlic cloves. Scoop them into a small bowl. Pick the mint leaves off their stalks and finely chop them.
6. Finely chop the parsley leaves and stalks. Slice the chilli in half and flick out the white pith and seeds. Finely chop half the chilli. Add the herbs and chilli to the bowl. Pour in the cider vinegar. Add 2 tbsp olive oil. Season with salt and pepper. Whisk and set aside. This is your chimichurri sauce.
7. Heat a large frying or griddle pan till just smoking hot. Add the steaks. Fry for 3-5 mins on each side, depending on their thickness and how well done you like steak. Spoon the excess marinade over each steak before turning them over. Remove the steaks from the pan and rest on a board for 5 mins.
8. Add the watercress to a bowl and lightly dress with a drizzle of olive oil and a pinch of salt. Toss to mix.
9. Thinly slice your steak against the grain – you should be able to see stripes or ridges across the top of the steak. This is the ‘grain’. Cut cross and through the lines rather than alongside them.
10. Arrange the steak slices on one side of the plate. Drizzle over the chimmichuri dressing. Arrange the chunky chips on the plate. Serve with the watercress salad on the side.
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