Little Red Bavette Recipe

Step 1

For the steak:

Step 2

Remove the steak from the fridge at least an hour before cooking to take the chill off and get it to room temperature. Season well on all sides with kosher salt and set aside.

Step 3

For the real herby chimichurri:

Step 4

Combine the garlic, capers, vinegar and lemon juice in the bowl of a food processor. Pulse three to four times to chop. Add the parsley, basil and oregano to the food processor, and turn on. Let the mixture form a thick paste before streaming in the olive oil. Stop the machine, scrape down the sides of the food processor bowl, and add the kosher salt and red pepper flakes. Pulse three to four more times to combine. Set aside.

Step 5

To cook and serve:

Step 6

Heat the grill to medium-high direct heat.

Step 7

When the grill is hot, cook the steak for 2 minutes over direct heat on the first side, then flip. Continue flipping and moving the steak every 2 minutes until it has a nice char and reaches an internal temp of at least 125 F for rare, about 8 minutes total.

Step 8

Remove the steak from the grill and let it rest for 10 minutes before slicing. Season with the flaky salt and serve with the herby chimichurri.