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Bavette steak with Authentic Chimichurri

  • 45 m

Description

Bavette the butcher's secret, always slice against the grain. Affordable and delicious and paired beautifully with an authentic Argentinian chimichurri, and hassleback potatoes.

Ingredients(10)

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Steps

Step 1
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Wash potatoes then place between two chop sticks or cutlery and slice thinly with knife to stop slicing through.

Step 2
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Add oil to pan then butter and infused with the garlic and seasoning.

Step 3
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Add potatoes in and coat all over, cook at 180'c for 35 mins or untill golden basting once at half time.

Step 4
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Season steaks.

Step 5
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Heat pan at a very high heat until smoking then add oil and steaks turning often until you get a nice crust on the meat, add the garlic and butter and baste with a spoon until you reach your desired doneness.

Step 6
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For the authentic chimichurri do not blend! Chop all ingredients and taste for season.

Step 7
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Once potatoes are looking delicious, spoon over excess butter and slice bavette against the grain for perfect tenderness. Plate and add lashings of chimichurri!

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