Pan Seared Bavette with a Chimichurri

Pan Seared Bavette with a Chimichurri is my kind of plate! As soon as the sun was out… had to be done.

Ingredients

1
Season with some oil, salt and pepper and it needs to be given a quick high heat sear for 1-3 mins (thickness dependent)
2
leave to rest for 5-10 mins
3
make sure like any steak you slice against the grain!
4
For the chimichurri mix the following
5
If it needs more acidity add more red wine vinegar or a bit of lemon juice. If it’s too acidic just add a bit more olive oil.

For me it’s way better value and flavour than the premium steaks. Pop into your butcher and it will cost you about £10 for two of you.