20/06/2014

Bavette, Flat Iron and my version of chimichurri

Whenever I go and stay in Penge on a weekend, it’s very hard not to head straight to The Butchery in Forest Hill. Every single piece of meat that I have bought from there has been exceptional, and the prices are very good considering the high quality of the meat that you are getting.

Last time I was there,  I bought one large piece each of bavette and flatiron steak, two bags of proper pork scratchings and 1/2 a pound of smoked bacon. That was £16. The steaks easily did two dinners, and possibly four had I not eaten all of mine.

I’ve had onglet before, as that seems to be the steak of fashion these days, but I hadn’t had flatiron or bavette, and wanted to give them a try. They have a reputation for being incredibly flavourful, but also for being tough if not cooked right, so I decided on a marinade. Red wine, lots of garlic, thyme. Can’t go wrong with that.

Roughly 2 glasses of red wine, 5 cloves chopped garlic, handful of chopped parsley, teaspoon of dried thyme and a glug of olive oil.

Put the steaks in it, leave for 2 hours, turning every half hour.

Steaks

Cook on a searing, smoking hot griddle for 3 minutes per side. Serve with chimichurri sauce.

Chimichurri Sauce (not authentic so don’t kill me)

Bunch flat parsley

3 spring onions

2 cloves garlic

Olive oil

Red wine vinegar

1 tsp sugar

Chop the garlic, parsley and onions all together until very fine.

Put in a bowl, pour over equal parts olive oil and vinegar.

Stir in 1 tsp sugar until dissolved ands add salt and pepper to taste. Add in some dried chilli flakes if you want a kick.

Almost chimichurri

The steaks cooked up brilliantly, despite it being my first steaks cooked on an electric hob.

Steak and chimichurri

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