LAGER AND LIME MARINATED STEAK WITH CHIMICHURRI
Bavette or "Flap" steak is one of our favorite cuts. This highly underrated steak has the flavor and texture of Tri-tip, but because of its uniform shape it's much easier to cook and is ready in half the time. This cut is particularly fantastic when marinated and grilled, but this recipe will be great with pretty much any grilling cut. We'd even use this marinade and sauce with chicken thighs or pork chops (but don't tell the Gauchos we said that!).
Contrary to popular belief, a marinade should not contain any oil. Oils are hydrophobic which means they prevent the acidic ingredients in a marinade from penetrating into the meat. Not only will this make your meat less flavorful, but it will not allow the marinade to tenderize the meat the way it is supposed to. For this reason, we prefer to use this traditional chimichurri as a post-grilling accoutrement instead of as the marinade itself. This requires a bit more prep work, but it's worth it for the depth of flavor you'll get out of this underrated cut. Besides, who doesn't want extra a little extra "chimi-chim" to pass around?!
- Add all marinade ingredients to a small bowl and whisk to combine.
- Place Flap Steak into a large zip-top bag and add marinade. Press the bag to remove as much air as possible and allow meat to marinate in your refrigerator for a few hours (Keep in mind, the longer the meat marinates the stronger the flavor will become. We would not marinate overnight with this particular marinade.).
- While the meat is marinating, prepare the Chimichurri ingredients.
- Combine the first 5 Chimichurri ingredients (not the herbs or olive oil) in a small bowl and mix to combine. Allow this to sit for 20-30 minutes to allow the vinegar to slightly pickle the mixture. During this time, prepare a charcoal or gas grill for direct high-heat grilling.
- While the grill is heating, remove the meat from the marinade and allow it to come to room temperature.
- When the grill is ready, grill the marinated steak over direct heat for approximately 5 minutes on each side or until the internal temperature reads 125°-132°.
- Remove steak from the grill and allow it to rest while you finish the sauce (a minimum of 15 minutes).
- Finish the Chimichurri by combining the pickled ingredients (shallots, jalapeño, garlic, vinegar) with the herbs and oil and mix well to combine.
- Slice your steak against the grain with a sharp knife and dress it with the Chimichurri sauce. Serve the remaining sauce on the side.
- Finish the steak with any juice that might have accumulated on the cutting board, a nice pour of olive oil (about a tablespoon), a squeeze of fresh lime and a pinch of flake sea salt if you have it.