- 300g bavette steak
- flat leaf parsley
- fresh oregano
- 2-3 cloves of garlic
- juice of a lemon
- extra virgin olive oil
- chilli flakes
Chimichurri, originally from Argentina, uses parsley and oregano both of which are in season in June and couldn’t be simpler to make. Couple this with a delicious and economical bavette steak and you'll be rewarded with bags of flavour.
- To the parsley and oregano, add garlic and chilli flakes to a food processor or chop finely by hand.
- Add a generous glug of good quality extra virgin olive oil, a squeeze of lemon juice and a dash of vinegar.
- Season and combine everything together in to a sauce consistency.
- Serve this alongside a flash grilled bavette steak or a medium rare sirloin, just spoon the chimichurri on top liberally and enjoy.