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Seared Steak Bavette & Chimichurri Sauce

  1. Bring the Steak Bavette to room temperature – about an hour or so before.
  2. Pre-season the steak with a little salt, garlic powder and pepper or simply use Champs KISS seasoning.
  3. Heat your outdoor grill or cast-iron pan to high, very hot.
  4. If using a skillet, add some oil to the pan. An oil that can take heat such as vegetable or canola or a blended olive oil. Extra Virgin can’t take the heat and will burn.
  5. Sear on each side for 3 minutes and take temp or do the press test.
  6. 118F for rare or 125F for medium rare

Chef’s Note:

The steak will continue to cook during the rest period which is why we recommend taking it off the heat a little sooner than you might be comfortable. We don’t recommend well done as it could make the meat seem tough.

Let the steak rest for 10 minutes before slicing.

Cut across the grain as this helps to keep the meat tender.


Chimichurri Sauce

For a little color and flair

  • 1 cup Fresh Parsley
  • 1 cup Fresh Cilantro
  • 5 cloves fresh garlic
  • 1 ½ tsp. Red Chili Pequin Powder (or sub with your favorite red pepper flakes)
  • 1 Jalapeno or Serano seeded
  • 3 limes juiced and zested
  • 2 lemons juiced and zested
  • 1 oz. distilled vinegar
  • 12 oz. Extra Virgin Olive Oil
  • Champs KISS to taste

In a food processor chop the parsley, cilantro, red chili, and jalapeno. Then add the juices, zest and vinegar. Pulse a few times. Add the olive oil and run on low for a couple of seconds. Season with Champs KISS

Chefs Note:

If you like it spicey, keep the jalapeno or serrano seeds in or add more red chilies.

Great on any meat.

View Full Video Transcript

Managing Partner, Christian Ockels

Hi, everybody. Welcome back to our monthly Facebook Live Chef demonstration. Today, we are demonstrating our Steak Bavette. It’s a beautiful piece of meat. It’s one of my favorites by far. It’s unique texture and a very rich flavor. It comes from the sirloin, it’s the sirloin flap. As always, from premium Dean and Peeler beef, grass fed, and grain finished here in South Texas. Hormone free and you can only get it right here at Champ’s Meat Market.

$15.95 a pound. This is what the label will look like.

Here we have our finished product. This is what we’re going to be showing you how to do.

It’s wonderful with the chimichurri sauce.

Now, remember everybody, we’re going to be doing this again on Friday for our monthly wine tasting and pairing. If you do come out on Friday, you’ll be eligible to win a Steak Bavette dinner. This will include our truffle roasted potatoes and a bottle of wine. Now, this month, we’re featuring Hamilton wines. Chris and Heidi Hamilton, local businesspeople, and Napa Valley vintners. We’re so excited to have him with us.

Now, with that, I’d like to introduce Chef Matt who will be showing you how he likes to prepare it and its fantastic.


Chef Matt Axtel

Thank you. Alright. Thank you, Christian.

So, yeah, we’re going to do a little pan seared bavette and then we’re just going to make a nice light chimichurri sauce. It’ll go really good with the Hamilton wine. Now, this cut has a nicer grain to it. Little coarser and it’s got a little more marbling on it. I really like the flavor.

I will say my favorite way to cook it is out on the grill. Just a scorching hot grill. Sear it. Sear both sides, you want to sear it you know, rare, mid rare, medium at most. I wouldn’t go past medium. It will start to get a little tough on you. So, but here since we’re inside, we’re going to do a little pan seared.

Now, I’ve got one I pulled out I don’t know about an hour and a half ago. Let it come up to room temperature, season it with Champ’s Kiss. It’s going to sear up better going from room temperature than going from cold. It’s going to cook nicer than trying to get a sear on a steak that’s 40° cold.

This is probably sixty-five, 70 degrees. And it’s going to sear up faster. It’s not going to cool my pan down. So, I did as always, pulled out, padded it dry, and then season it. The so we’re get the get the pan going here and get it nice and nice and hot. Now, I put the truffle potatoes in about 20 minutes ago. About 400F for 35 – 45 min.

To me this is a simple steak. You don’t want to get too fancy. You don’t want to do a bunch of stuff to it. Let the steak taste the steak. I serve the chimichurri on the side, and I like to dip the meat in the truffle butter from those potatoes as well. This steak is not heavy, and it really doesn’t need much.

This is a hot grill with Champ’s Kiss seasoning. That’s all it needs. You want some good caramelization, some good fond on that pan. And it’ll be great. The Chris Hamilton wine will pair well with it. It’s a great summer steak, spring, warm weather.

Just a couple minutes on each side.

For the heck of it, I always take a temperature reading with a thermometer. This is a steak that is better slightly underdone as it will continue to cook during the resting time.

I’m cooking with a blended olive oil. Don’t use extra virgin. You can use just salad oil, you know, canola oil, vegetable oil, that’s fine. You need it. You want a high something that can handle the high heat. You know, extra virgin is going to burn. For this steak here, I’m looking to go a rare, I’m going to pull it off at probably about one 117F, 118F is what I’m looking for.

I’m going to let it rest at least 10 minutes before I before I cut it. If you know you want medium, cook to 128F maybe. If you pull it off at 135F, it’s going to be past 140F. The temp will go up 10° or something like that. Don’t be too proud to use a meat thermometer. Like, it’s okay.

So, you know, and check middle place there. So, I’m in about 118 right there. I’m going to kill the heat.

Going off.

Set it there while we while we slice this other one.

I’m going to cut across the grain and that’s going to, that’s going to get a real nice you know, real nice texture, easy to chew. It’s going to come apart just lovely.

Man, I love the way this steak smells.

If you get a nice sear on it, the aroma that comes off is beautiful.

And now for the sauce.

A Chimichurri is an easy sauce. This is about five garlic cloves. A cup of cilantro and a cup of parsley, and a little bit of salt.

I’m just going to pulse that a little bit in here.

And then, well, stop this. So, this is a quarter cup of lime juice, a quarter cup of apple cider vinegar, a cup of extra virgin olive oil and some red pepper flake.

Now, I’m going to let that go. I’m going to grab the truffle potatoes out of the oven there. Now, this I love the color on this sauce. Nice and green.

So always serve the sauce on the sauce on the side. Some people like it, some people don’t.

The steak’s going to have just insane flavor.

I also, like I said, now these smells, this is, this is one of my favorite smells in the world right here. So, we got some truffle and some butter in the bottom of this. So, when you open that and the steam hits, it’s just a lovely, lovely truffle smell and we do a little thyme there.

The truffle roasted potatoes, a Champs house made side dish, were baked from frozen. Cooked covered at 350F for 35 minutes. Covered to keep all that flavor, all that steam in there and they’re perfect.

So, here’s our here’s our steak bavette with little chimichurri, our truffle roasted potatoes. Now, I’m going to eat. Remember, you can get this seven days a week right here at Champs. We’re open every day from 10 to seven and then on Sundays from ten to five. We rarely run out.