Bavette

The bavette, also called vinkelap in the Netherlands, is an increasingly popular cut of beef. In this recipe, we prepare the bavette sous vide and grill it on the BBQ with chimichurri.

Ingredients

• 700 g bavette
• 1 red pepper
• 3 cloves of garlic
• 1 red onion
• 15 g parsley
• 15 g oregano
• 1 tbsp dried oregano
• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• 1 lime
• 1 tbsp paprika powder

Preparation

Preparation

Preheat the sous vide appliance to 56°C (135°F). Cut open the red pepper and remove the seeds. Then slice it into thin rings. Peel the red onion and dice it. Do the same with the garlic. Season the flank steak generously with salt and pepper and vacuum-seal the bag. Then place it in the water. Let it cook for 2 hours.

Chimichurri

Blend the pepper, oregano, parsley, garlic, olive oil, red wine vinegar, and half the chopped red onion with an immersion blender . Season with a little extra black pepper and salt.

BBQ

After 2 hours, remove the bavette from the water and pat it dry with paper towels. The bavette is best grilled for a few minutes over high heat on the barbecue . Do this for about 5 minutes over very high heat. Then serve with the chimichurri, a little lemon or lime, and a sprinkle of paprika. You can garnish the bavette with the remaining half of the onion.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]