Bavette with Chimichurri, Argentinian Style

“The quality of the ingredients one chooses to use has a major impact on this dish” says Chef Iliopoulos. “Good-quality oil and vinegar goes a long way for the chimichurri (and any salads or dressings). Grass-fed beef is what we prefer at Tanto. It has a more ‘full’ and desirable taste and it’s healthier.” The chimichurri makes enough for four steaks. Reserve what you don’t need for another use. It will stay refrigerated for two weeks. If bavette, which comes from the belly portion of the cow, is unavailable, then flank steak is the best substitute.

CHIMICHURRI

1 cup (250 mL) packed flat-leaf parsley ¼ cup (60 mL) packed fresh oregano 3 tbsp (45 mL) chopped shallots

1 tsp (5 mL) chopped garlic

½ cup (125 mL) olive oil

3 tbsp (45 mL) red wine vinegar ½ tsp (2 mL) sweet smoked paprika 1 tsp (5 mL) dry oregano

Salt to taste

BAVETTE

2 portions bavette steak, each 8 oz (225 g) 1 tbsp (15 mL) neutral oil (such as grape-seed, sunflower or canola)

Kosher salt to taste

1 tbsp (15 mL) unsalted butter 1 Mince the parsley, fresh oregano, shallots and garlic by hand or in a food processor. Stir together in a bowl with olive oil, red wine vinegar, paprika, dry oregano and salt to taste. Some texture is ideal. Set aside. 2 Allow steaks to come to room temperature for an hour before cooking. Rub steaks lightly with oil. Season to taste with salt. 3 Preheat heavy pan (preferably cast iron) on medium-high heat for 5 minutes. Add steak and cook for approximately 4 to 5 minutes for the first side, until a beautiful dark goldenbrown crust forms. Flip it, add the butter and finish cooking for another 4 to 5 minutes or until instant-read thermometer reads 120° to 130°F (50° to 54°C) for a medium-rare steak. 4 Allow the steak to rest in a warm place for 5 minutes. Slice against the grain for maximum tenderness. Serve with chimichurri either drizzled over or on the side.

Serves 2 to 3