Bavette and Chimichurri

 

                For even tastier skewers, opt for the marinated flank steak sold in grocery stores. Just make sure that the selected flavor goes well with that of the chimichurri sauce.

                Chimichurri can also be used as a marinade for grilled meat.

4 skewers

• 400 g flank steak
• Salt and pepper
• 30 ml cornstarch
• Vegetable oil (frying)

Ingredients for chimichurri sauce

• 375 ml parsley, with stems
• 2 cloves garlic
• 60 ml fresh oregano
• 5 ml sweet paprika
• 125 ml olive oil
• 30 ml red wine vinegar
• Salt and pepper
• 5 ml crushed hot pepper

1. With a hand blender or a food processor, grind all the sauce ingredients until smooth; let stand 30 minutes.
2. Cut large strips of flank steak in the opposite direction to the grain of the meat.
3. Thread the strips of meat onto previously soaked wooden skewers; season meat generously, then coat with cornstarch.
4. Heat 3 cm of vegetable oil in the bottom of a large saucepan.
5. When the oil simmers on contact with the meat, place a few skewers of meat at a time and cook for 2 to 3 minutes or until the meat is lightly browned.
6. Remove with tongs and drain on absorbent paper.
7. Serve the skewers with chimichurri sauce.

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