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Bavette with chimichurri and charred corn ribs

Preparation: 15 to 20 minutes
Cooking: Dependant on steak and how it is required
Serves: 1 portion

Ingredients

  • x 1 200g Bavette steak
  • 100g Banana shallots
  • 10g Peeled garlic
  • 50g Oregano
  • 50g Flat parsley
  • 50g Coriander
  • 30ml Red wine vinegar
  • 1g Sea salt
  • 1g Whole black peppercorn
  • 20g Green jalapeño peppers
  • 200g Crushed chillies
  • 40ml Chipotle mayonnaise
  • x 1 Lemon
  • 140ml Pure olive oil
  • 200g Sweetcorn cob

Method

Remove the steak from packaging and allow to breath.
Cook to your liking and set to one side.
Finely dice garlic and shallots and set to one side in a mixing bowl.
In a blender add oregano, parsley, coriander, red wine vinegar, sea salt, cracked black pepper, chopped jalapeño and crushed chillie, blend until chopped then add to the shallot mix and drizzle in olive oil – set to one side.
Cut the corn into 1/4s then quickly steam and chargrill , tumble with seasoning and serve with the chipotle mayonnaise and lemon wedges.
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