Charred bavette steak & watercress chimichurri
Charred bavette steak & watercress chimichurri
Serves 2-3
Ingredients
- Chimichurri sauce
- 2 tbsp of chopped fresh parsley
- 1 tbsp of chopped fresh oregano
- 1 finely chopped shallot
- 3 cloves of minced garlic
- Zest & juice of 1 lemon
- 3 tbsp of red wine vinegar
- 50 ml cold pressed rapeseed oil
- 40g of watercress roughly chopped
- 45g of watercress for garnish
- 500g of bavette steak
Preparation
Combine parsley, oregano, shallot, garlic, lemon juice & zest, vinegar and oil. Leave to one side.
Get a pan as hot as possible and sear the steak for 2 mins presentation side down first.
Turn and repeat on the other side, remove from the heat and rest for at least 5 mins.
Thinly slice the steak and serve with a watercress garnish
Add the chopped watercress to sauce, pour over the steak and tuck in!