Bavette with Green Sauce

Bavette or Onglet with Green Sauce

Steak and green sauce is a truly classic combination with the tangy parsley cutting through the beef perfectly. This green sauce is an adaptation somewhere between St.John’s classic recipe and the South American chimichurri.

Green Sauce

Recipe makes enough for 6 people, leftovers can be frozen or kept under oil for around a week.

Half Bunch flat leaf parsley

Half bunch curley parsley

Quarter bunch of dill

Large pinch of tarragon

Tablespoon of vinegar (white wine or cider preferably)

One fresh red chilli

Four large cloves of garlic

Tablespoon of capers

Half a tin of anchovies

Olive Oil for texture

Teaspoon of sugar (optional)

Method

Finely dice and combine all herbs in a bowl, this is best done with a knife but if your patience wears thin then a handheld immersion blender can be helpful towards the end. Mix

Dinely dice the chilli, capers and anchovies and add to bowl

Mix through and add in oil until the sauce has a mixing flavour, it can help to get the blender out at this point, the texture wants to be nicely combined but not overly smooth

Bavette or Onglet

Method

Budget around 250 grams of steak per person depending on appetites. Make sure to take the steak out of the fridge around an hour and half before cooking it. Getting the steak to room temperature will allow it to cook through perfectly.

Season with salt and pepper and place the steak in a hot pan with a  small amount of vegetable or ground nut oil.

Give it a just a couple of minutes on each side or until the steak starts to firm up to the touch

Place in foil and allow to rest for another 3-4 minutes

Slice the steak across the grain and serve with green sauce

Enjoy