Grilled Bavette Steak with Chimichurri

How to prepare grilled bavette steak with chimichurri

1. Prepare the sauce 1 day ahead: blend the parsley, garlic, onion, and oregano in a food processor until finely chopped but not quite a paste. If you can't blend it, add some of the oil from the recipe. Put this mixture in a jar.
2. Add the bay leaf torn into pieces, paprika, and oil. Put the lid on and shake the jar well. Add salt to taste and the hot water. Shake the jar again. Let it sit for 10 minutes. Then add the lemon juice and shake the jar again. Taste for salt. Refrigerate the jar until the next day.
   * You can prepare a richer version of the sauce using this recipe.
3. In the morning, I took the steak out of the fridge and salted it generously, double what I would normally use. I then left it in the fridge until evening, when I took it out 1 hour before cooking to bring it to room temperature. My steak was already scored by the butcher in large squares across the surface. If yours isn't, take a sharp knife and score the steak on one side in 3 cm squares, inserting the knife halfway through the thickness (see photo 1). Pat the steak dry with paper towels.
4. Heat a grill pan for 5 minutes. Brush the steak with very little oil on all surfaces. Place it on the grill with the scored side down. Cook for 3.5 minutes on one side, then flip and cook for another 3.5 minutes on the other side. Don't cook it longer or it will get tough.
6. Transfer the meat to a warm plate, sprinkle with black pepper, and let it rest for 5 minutes covered with aluminum foil.
7. After resting, slice the meat thinly. You must do this step yourself - don't serve it whole at the table. The steak must be cut into slices as thin as you can without tearing them (4 mm in my case), perpendicular to the grain. Be aware that the grain direction in this cut can change completely, so pay attention and when it does, change the angle of your knife blade (it should always be perpendicular to the grain).
   * Example: I sliced my steak perpendicular to the grain until halfway (as seen in the main photo), but in the rest, the grain changed direction completely opposite; if you look carefully at the photo, at the unsliced piece, you'll see this; so I sliced that piece in the opposite direction.
8. Serve the bavette steak slices with chimichurri sauce and a green salad.

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