Bavette a la parrilla con chimichurri fresco

Ingredientes

• 1 bavette (± 500–700 g)
• 1 tbsp olive oil
• 1 bunch flat-leaf parsley (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 red chili pepper (seeds removed, finely chopped)
• 2 tbsp red wine vinegar
• 100 ml olive oil
• 1 tsp dried oregano
• Coarse sea salt
• Black pepper

Preparación

1. 1

   Step 1: Make the ChimichurriMix in a mengkom:parsley

2. 2

   garlic

3. 3

   red chili pepper

4. 4

   oregano

5. 5

   red wine vinegar

6. 6

   Slowly add the olive oil and mix well. Season with salt and pepper. Let sit for at least 10–15 minutes so the flavors can develop.💡 Tip: feel free to make this earlier in the day. It gets even better.Step 2: Prepare the BBQMake sure the BBQ is hot (direct heat, ± 220–250°C).Step 3: Grill the Bavette Pat the bavette dry and rub lightly with olive oil. Season generously with salt and pepper.Grill the bavette directly over the fire:± 4–5 minutes per side for medium-rare

7. 7

   Target temperature:52–54°C → perfectly juicy and pinkStep 4: RestRemove the meat from the BBQ and let it rest under loosely tented aluminum foil.Step 5: Slice & ServeSlice the bavette against the grain with a steakmes into thin slices.Serve with a generous spoonful of chimichurri on top or on the side.And voilà! Your bavette is ready!