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?!