What inspired the dish
You'll likely wonder what steak is used in this delicious Argentine inspired sandwich. Bavette is the answer. Simple, well marbled, delicious and easy to cook. That's why it's perfect for a sandwich.
It has a ribbed surface which encourages caramelisation and in turn gives flavour.
The sauce accompanying it is our chimichurri. A combination of parsley, coriander, red chilli, red vinegar, limes, olive oil and good quality salt and pepper. It can be used as a marinate or a finishing sauce.
How do I make this at home?
Ingredients
- 1kg Dry-Aged Bavette Steak
- Smokey Carter Brazillian Churrasco Rub
- 5 buns or 10 slices of sourdough bread
- 240ml olive oil
- 100ml red wine vinegar
- 50g fresh coriander
- 50g fresh parsley
- 5 cloves garlic
- 1 lime (juice only)
- 1 tbsp red chilli flakes
- Sea salt
- Black pepper (coarse)
Method
- Season your bavette with the smokey carter rub
- Put your coriander, parsley, garlic, red chilli flakes into a blender
- Add olive oil and blend for a few moments
- Add your vinegar and blend again
- Add your lime and blend until smooth
- Add salt and pepper to your taste
- Heat up barbecue or heavy bottomed pan
- Cook the bavette steak to your desired doneness, it should be 5 minutes a side for a good medium rare
- Ensure the steak develops a good crust by leaving it for at least 2 minutes and not frequently flipping
- Remove the bavette to rest for 10 minutes
- Toast your bread of choice
- Slice your bavette into strips, ensuring they're of a sensible size
- Put the bavette onto your bread or the base of your bun
- Top with chimichurri, put the lid on and enjoy
