Bavette Steak with Chimichurri – Charcoal Grilling Method

Cooking bavette steak over charcoal enhances its flavour with a smoky, charred crust while keeping it tender inside.

Ingredients

For the Steak:

• 800g Bavette steak

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika (optional)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 2 tbsp fresh cilantro, finely chopped (optional)

• 3 garlic cloves, minced

• 1/2 tsp red pepper flakes (adjust to taste)

• 1/2 tsp dried oregano

• 2 tbsp red wine vinegar

• 1/3 cup extra virgin olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions

1. Prepare the Chimichurri:

• Mix all chimichurri ingredients in a bowl. Let it sit for at least 15 minutes (or up to 2 hours) to develop flavors.

2. Prepare the Charcoal Grill:

• Use Samba Hot Shots briquettes for a steady heat.

• Light the charcoal using a chimney starter and let it burn until ashed over (about 15-20 minutes).

• Arrange coals for two-zone cooking:

• Direct heat zone for searing.

• Indirect heat zone for finishing the steak without burning.

3. Prepare the Steak:

• Pat the steak dry and rub with olive oil, salt, pepper, and smoked paprika.

4. Grill the Steak:

• Place the steak directly over the hot coals and sear for 2-3 minutes per side until a nice crust forms.

• Move the steak to the indirect heat zone and cook for another 3-5 minutes (depending on thickness) until it reaches:

• Rare: 120-125°F (49-52°C)

• Medium-Rare: 130-135°F (54-57°C)

• Medium: 140-145°F (60-63°C)

5. Rest & Serve:

• Let the steak rest for 5-10 minutes to retain juices.

• Slice against the grain for tenderness.

• Spoon chimichurri over the steak and serve.

 

Pro Tips for Charcoal Grilling Bavette Steak:

• Use a meat thermometer to ensure perfect doneness.

• Add wood chips (like oak or hickory) for extra smoky flavor.

• Avoid pressing the steak to retain juices.

Serve with roasted potatoes, grilled veggies, or crusty bread for an amazing meal!