Pan Fried Bavette Steak With Red Onions And Chimichurri Sauce Recipes

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Steps:

• Start by making the chimichurri sauce. Blitz all the ingredients in a food processor until they're finely chopped but the sauce still has a little texture. Transfer to a bowl and season to taste. The sauce should be punchy, herby and fragrant, with a good kick of chilli. Cover with cling film and put in the fridge to let the flavours develop. Can be made a few days ahead - keep in the fridge until needed.
• Take the bavette out of the fridge 1 hr before cooking so it comes up to room temperature. Meanwhile, get your barbecue nice and hot, or heat a large griddle pan until it's nearly smoking.
• Season the bavette liberally with flaky sea salt and a good grinding of black pepper, and rub with oil on both sides. Place on the barbecue or in a griddle pan and cook for 4-5 mins each side or until cooked to your liking.
• Rest the bavette for 5 mins, then thinly slice two-thirds of the meat, reserving 500g for the week ahead (see steak with panzanella and curried aubergine with bavette recipes). Taste your chimichurri sauce again and adjust the seasoning if necessary.
• Serve with the cheesy corn on the cob and blackened sweet potato mash, and the chimichurri sauce spooned over.

Steps:

• Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
• Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
• Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
• Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
• Place steaks into marinade and refrigerate for 6 hours, to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

Steps:

• Sprinkle 1 1/2 teaspoons salt and a few grinds of pepper over the steaks and set aside to come to room temperature.
• Meanwhile, put the garlic in a blender or food processor and pulse just to chop coarsely. Tear the parsley and cilantro into 2- to 3-inch lengths and add to the blender (tender stems and all), along with 1/4 cup of the olive oil, 2 tablespoons of the vinegar, and 1 teaspoon salt. Puree until smooth. Taste and add more salt or vinegar as needed.
• Heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat. When the pan is smoking hot, add the steaks and cook undisturbed for at least 2 minutes. Check the browning and lower the heat if they seem to be browning too quickly. Cook, flipping occasionally, until the steaks reach the desired doneness, 4 to 5 minutes per side. (For medium-rare, an instant-read thermometer will read 125°F at the thickest part of the steak.) Remove the steaks from the skillet, place on a cutting board, and cover loosely with foil. Let rest while you cook the onions.
• Add the remaining 1 tablespoon oil to the pan, along with the onion and a generous pinch of salt. Cook, stirring occasionally, until the onions have softened somewhat and are golden brown on the edges, 3 minutes. Add the remaining 2 tablespoons vinegar and cook, stirring, until the vinegar has evaporated and the onions are soft, 1 minute longer. Remove from the heat.
• Slice the steaks across the grain into 1/2-inch-thick strips, top with the sautéed onions, and serve the sauce alongside.