Roasted Beef Bavette

serves 4 people

DIRECTIONS

Preparation of Bavette

1. Peel the shallots and slice them into half rings.
2. Heat the butter in a frying pan over medium heat.
3. When the butter starts to foam, add the bavette to the pan.
4. Sear the bavette for about 2 minutes on one side until browned, then flip and brown the other side for another 2 minutes.
5. Lower the heat, add the shallots, thyme, and rosemary to the pan, and continue to cook the bavette for another 8 minutes, turning regularly.
6. Remove the meat from the pan and wrap it in aluminum foil. Let it rest for about 5 minutes.
7. Slice the bavette against the grain. If the fibers or grooves run horizontally, slice the meat vertically.

Preparation of Chimichurri

1. Peel and press the garlic.
2. Peel and finely chop the shallots.
3. Clean the red chili pepper, remove the seeds, and finely chop it.
4. Finely chop the parsley, cut the chives into small pieces, strip the thyme leaves, and crumble the dried oregano.
5. Mix all the ingredients together.
6. Combine the herbs with the olive oil, vinegar, lemon juice, mustard, pepper, salt, and cumin.
7. If needed, add extra olive oil or vinegar to taste. Let the sauce sit for about 30 minutes to infuse the flavors.
8. Add extra salt to taste if needed.

Serving

1. Place the sliced bavette on a flat platter or board.
2. Spoon the chimichurri over the meat and serve immediately.