Bavette ao balsâmico (na frigideira de ferro fundido ou na churrasqueira)

Ingredientes

• 1 1/2 pounds Bavette steak
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 2 garlic cloves
• 1 Tablespoon fresh parsley (roughly chopped)
• 1 Tablespoon fresh rosemary (stems removed and roughly chopped)
• 1/2 Tablespoon dried oregano
• 2 Tablespoons Dijon mustard
• 1/2 cup balsamic vinegar
• 1 cup extra-virgin olive oil
• Kosher salt and pepper

Modo de preparo

1. 1

   --- Balsamic Sauce and Marinade ---

2. 2

   Blend: Combine all the ingredients in a blender. Process on high for 1 minute until creamy.

3. 3

   Marinade: Add the meat to a freezer bag and pour all but 1/4 cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.

4. 4

   Reserve: Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.

5. 5

   --- How to Cook a Bavette Steak- Cast Iron Method ---

6. 6

   Season: Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).

7. 7

   Cook: Heat the olive oil and butter in a cast iron skillet over medium high heat. Be sure to turn your vent hood on! Add the steaks and cook for 3 to 4 minutes per side for medium rare. Or cook longer to your desired doneness.

8. 8

   Rest: Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,

9. 9

   --- How to Cook a Bavette Steak- Grill Method ---

10. 10

    Season: Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).

11. 11

    Grill: Set up your grill for direct heat, between 400 and 450 degrees. Place the steaks on the grill and grill for 4 minutes per side, flipping only once for medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.

12. 12

    Rest: Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.