Steak Bavette With Chimichurri



Start by making the chimichurri, finely chop the shallots, green chilli, red chilli and garlic, mix together. Add the freshly chopped herbs and mix with 1-2 tbsp of good olive oil. Season to taste with red wine vinegar and salt.

For the steak, season well and sprinkle with the fresh thyme. Cook over a grill or in a frying pan, turning every so often until medium rare, rest for 5 minutes before slicing and serving with sauteed new potatoes, roasted cherry tomatoes on the vine, fresh rocket and a spoonful of the chimichurri sauce.