Marinated Beef with Chimichurri dipping sauce

by grainnep

I’m not a huge red meat eater but do I make an exception for this cut of beef, cooked rare or at most medium rare and slathered with this dipping sauce from Argentina (another home of great beef) it is the perfect casual platter food when you don’t feel like doing too much. Pile a load of steamed broccoli on the side and you have a meal which will be demolished in no time. We had a weekend of beautiful sunshine so spent it outdoors on long family walks and this was really popular with everyone in the family.

Bavette with Chimichurri

Chimichurri Dipping Sauce

2 cups flat leaf parsley leaves chopped
4 garlic cloves, peeled and mashed
2 teaspoons dried oregano
1/4 cup red wine vinegar
1 tbsp capers
1/2 teaspoon red pepper flakes or cayenne pepper
1/2 teaspoon each of salt and pepper
1 cup extra-virgin olive oil
Add everything except the oil to a blender and pulse until chopped uniformly
With the blender running , add the oil slowly until fully incorporated and well mixed
Transfer to a bowl, cover and leave aside for the flavours to develop
This sauce is delicious with any meat or chicken as well as drizzled on top of salads.

Marinated Bavette
1 piece of Bavette
2 cloves of garlic peeled chopped and mashed
salt and pepper
rapeseed oil
1 handful of fresh rosemary and thyme picked and chopped
Combine the herbs, garlic, add salt and pepper with few glugs of rapeseed oil
Cover the beef with the marinade and leave for a few hours for the flavour to develop
Wipe off the excess
Heat a griddle pan to high heat and turn your oven on to 180C
Sear the beef of all sides until golden brown about 2 minutes each side
Into the oven to finish the cooking for about 5 minutes for rare beef
Leave it to rest covered, for a few minutes
Slice on the grain and serve with the sauce and veg of choice.
Amazing!