This sandwich is an absolute heavy weight hitter with flavours. With such an easy prep time an cooking time with fresh flavours, makes this sandwich a head turner at any table.
Cooking over coals gives this an unreal smoky taste, enhancing the experience. This will be guaranteed to be a firm favourite with BBQ season on the way.
Finished with a fresh Chimichurri, fresh and packing that heat punch this changes the game on sandwiches.
Bavette Steak
Chimichurri
For The Cook, BBQ, We use a Kasai Konro Grill using Binchotan Coal
A great side for a Steak Bavette Chimichurri Sandwich with Roasted Vine Tomatoes should complement its bold flavors without overpowering them. A light and refreshing option like an arugula salad with shaved parmesan, lemon vinaigrette, and toasted pine nuts adds a crisp contrast. For something heartier, truffle parmesan fries or chimichurri-roasted baby potatoes enhance the meal with rich, savory depth. If you’re looking for a unique twist, charred broccolini with chili flakes or Mexican street corn with cotija cheese and lime can bring a smoky, tangy balance. No matter the choice, the right side will elevate the sandwich, creating a well-rounded and satisfying meal.
Bavette steak, also known as flap steak, is a flavorful and tender cut from the bottom sirloin. It’s similar to flank or skirt steak but has more marbling, making it juicier and more tender when cooked properly.
A simple seasoning of salt, pepper, garlic, and olive oil works well, but it also pairs beautifully with marinades featuring ingredients like soy sauce, citrus, or chimichurri.
