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steak with chimichurri sauce on gray plate

Blackened Bavette Steak with Chimichurri

Juicy bavette steak cooked blackened-style and topped with vibrant chimichurri sauce. Bold, smoky crust meets fresh herb sauce for flavor-packed steak.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 483kcal
Author: Marwin Brown

Ingredients

  • 2 8 oz Bavette Steaks
  • 2 tablespoon Cajun Seasoning Mix
  • 2 tablespoon Melted Butter
  • 1 cup Chimichurri Sauce
  • 1 tablespoon Ghee
  • 1 tablespoon butter for finish.

Instructions

  • Preheat oven to 400 degrees F
  • Pat dry steaks with a paper towel
  • Season steaks generously with cajun seasoning.
  • Brush butter on the steaks.
  • Apply another coating of spice mix
  • Preheat skillet to high heat. Pan should be smoking.
  • Add ghee to hot pan.
  • Once hot add the steaks. Cook in batches if you don’t have a large enough pan.
  • Fry 3-4 minutes per side
  • Remove off heat and bake in the oven 20 minutes. Last two minutes add 1 tablespoon butter.
  • Remove and go back to stovetop. Baste the steak with melted butter.
  • Let rest 5 minutes.
  • Slice against the grain. Top with the chimichurri sauce.

Notes

  • Allow steaks to reach room temperature before cooking
  • Turn your vents on high and get that skillet super hot
  • Use high smoke point oil/fat like ghee.
  • Use meat thermoeter to cook to desired internal temperature.

Nutrition

Calories: 483kcal | Carbohydrates: 11g | Protein: 32g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1028mg | Potassium: 877mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4679IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 4mg
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