Bavette

Ingredients:

• 700 gr 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:

1. Preparation: Let the sous vide device heat up to 56 degrees. Cut open the red pepper and remove the seeds. Then cut into thin rings. Remove the skin of the red onion and then cut into cubes. Do the same for the garlic. Season the bavette generously with salt and pepper and vacuum seal the bag. Then place in the water. Let it cook for 2 hours.
2. Chimichurri: Mix the pepper, oregano, parsley, garlic, olive oil, red wine vinegar and half of the sliced ​​red onion with a hand blender . Add some extra black pepper and salt.
3. BBQ: After 2 hours, remove the bavette from the water and pat it dry with kitchen paper. The bavette is best grilled on the BBQ for a few minutes on high heat. Do this for about 5 minutes on very high heat. Then serve with the chimichurri, some lemon or lime and some paprika powder. You can dress the remaining half of the onion over the bavette.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

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