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Recipe: Bavette Steak with Chimichurri

I can’t tell you how much I am loving living down the road from a Ginger Pig butcher, particularly as my weekend walks around Victoria Park are ending with a trip to pick up a steak for dinner. Although I adore fillet steak, I prefer to cook bavette, not just because it never fails on the flavour stakes (pun intended), but because it’s also ridiculously cheap. A steak for one costs a mere £3.50.

What I also love about steak is that it is super easy to cook. All I did was pan fry it for 2 ½ minutes on each side, dressed it with a homemade chimichurri and a mound of leafy salad.

Bavette Steak with Chimichurri 


100ml red wine vinegar
50ml extra virgin olive oil
Large handful of parsley, finely chopped
1 garlic clove, crushed
Pinch of chilli flakes
1 Bavette steak
Salt and pepper to season
2 tbsp extra virgin olive oil (for frying)


  1. Start by taking the steak out of the fridge half an hour before you want to cook it. Season both sides with salt and pepper.
  2. To make the chimichurri, heat a tbsp of olive oil in a pan and fry garlic for one minute.
  3. Place the red wine vinegar, olive oil, chilli flakes and chopped parsley into a glass and add the garlic once fried.
  4. Heat another tbsp olive oil in a pan and wait for it to get really hot. Place the steak in the pan and leave for 2 ½ minutes. Turn and cook for a further 2 ½ minutes. The steak will be medium-rare.
  5. Leave the steak to rest for 5 minutes and slice. Pour over chimichurri and enjoy.


  1. You are lucky to have a local butcher. In my town, Boulder Colorado, we had a great local butcher but they went out of business. I love using chimichuri sauce on steak. Is a bavette steak like a skirt steak?

    • I know – I am really lucky! I lived in Wembley for 6 years and there was nothing good nearby, so I’m loving it.

      Yes, bavette is the same as skirt steak. A cheaper cut, which has become more popular here over the last couple of years.

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