Ioannis Grammenos – Meatologist and Executive Chef at Helios Steakhouse at The Hippodrome Reverse Seared Australian Bavette Steak with Chimichurri
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Flap Meat
- Serves 6
Reverse Seared Australian Bavette with Argentinian Chimichurri Sauce
Ingredients
- 5 Aussie bavette steaks
- 1 shallot chopped
- 10g garlic chopped
- 10g paprika
- 10g cayenne
- 10g black pepper
- 10g chilli flakes
- 16g oregano
- 5g Parsley
- 60ml white wine vinegar
- 5g salt
- 500 ml of Greek olive oil
- 3 medium sizes Sweet potatoes
- 30g Greek olive oil
- 2g cumin
- 5g garlic
- Salt
Method
Chimichurri sauce
- In a mixing bowl, combine all the dry ingredients: paprika, cayenne, black pepper, chili flakes, and oregano. Add finely chopped parsley to the bowl.
- Sauté the shallot and the garlic in a pan over a medium heat with half the olive oil, let it cool on the side.
- Mix all the ingredients together thoroughly, ensuring that the dry spices and herbs are well incorporated with the liquids, the cooked shallot and garlic.
- Add the vinegar and the rest of the olive oil, let it rest for 1 to 1.5 hours on the side to infuse with all the ingredients.
- Taste the mixture and adjust the seasoning if needed.
- Once the marinade is well mixed and seasoned it’s ready to use.
Sweet potato
- Wash and cut the sweet potatoes in half, season with salt.
- In a mixing bowl combine the olive oil, garlic and cumin, then add the favoured olive oil into the potatoes and mix well.
- Grill the sweet potatoes or sear them in a griddle pan for a few minute, add the potatoes on a baking tray and cook them in a pre-heat oven for 20-25 minutes, or until soft on 180°c.
