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)
- 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.
- To make the chimichurri, heat a tbsp of olive oil in a pan and fry garlic for one minute.
- Place the red wine vinegar, olive oil, chilli flakes and chopped parsley into a glass and add the garlic once fried.
- 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.
- Leave the steak to rest for 5 minutes and slice. Pour over chimichurri and enjoy.