Bavette Steak with Chimichurri Sauce

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This is a delicious and good value meal with an unusual twist!

Serves 4

Ingredients:

1KG Organic Skirt/Bavette Steak

1 bunch coriander

1 bunch parsley

2 Tbsp extra virgin olive oil

1/2 Tbsp rice wine vinegar

1/2 Tbsp red wine vinegar

6 garlic cloves pressed or finely minced

2 tablespoon crushed pepper

Salt and pepper to taste

HOW TO COOK BAVETTE STEAK

Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
Pierce bavette steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
Marinate steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichirri sauce. However, marinating allows for a more flavoruful and tender meat.
Coat steak with oil and sprinkle with sea salt.
Add oil to cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
Place bavette steak into pan. Do not move steak so that it has time to caramelize.
Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
Remove bavette steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.

Cooking Temperatures: Rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.