Bottom Sirloin Flap /Bavette Steak

• Allow your steaks to sit at room temperature for about 30 minutes before cooking. While not required, it allows the meat to cook more evenly.
• Pierce steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
• Marinate steak in chimichurri for up to 4 hours. If you do not have time to marinate it, you can serve it with the sauce. However, marinating allows for more flavorful and tender meat.
• Coat steak with oil and sprinkle with kosher or sea salt.
• Add oil to cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
• Place steak into pan. Do not move the steak so that it has time to caramelize.
• Cook for approximately 3 minutes on each side or until the steak reaches your desired cook. See notes for cooking temperatures.
• Remove steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
• When you slice your steak, be sure to use a sharp knife.  Cut in ¼ to ½ slices based on preference.

Hints

• It is essential to cut the steak against the grain for a more tender bite. The grain refers to the muscle fibers in the meat.
• Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.

How to make the Marinade and Sauce

• In a food processor, combine cilantro, Italian parsley, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt, and pepper.
• Process until thoroughly combined.
• Reserve ⅓ portion for the sauce to serve on top of finished bavette steak or as a dipping sauce.
• Marinate steak for 2 to 4 hours (if time allows). The longer you marinate, the more tender and flavorful the meat.