Author: Givan van Souvy

Persons: 4

Temperature: 56

Cooking time: 2 hours

Prep time: 25 minutes


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


  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 from 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 served by grilling on the BBQ over high heat for a few minutes. Do this for about 5 minutes on very high heat. Then serve with the chimichurrie, some lemon or lime and some paprika powder. You can dress the remaining half of the onion over the bavette.

Reading next



Marcel Wennekes

Marcel Wennekes

Lijkt mij een heerlijk recept. Zie alleen niet wanneer de rode ui gebruikt wordt. Ik begrijp dat de Bavette alleen gekruid wordt. Gaat hij dan in de chimichurri?

Givan van Souvy

Givan van Souvy

Hi Marcel,

De rode ui kun je in de chimichurri verwerken, ik zal het recept nog even aanpassen! Je kunt de bavette na het garen serveren met de chimichurri.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.