Pan-Seared Bavette Steak with Chimichurri and Roasted Asparagus

Ingredients

• Bavette Steak 1.5 lb
• Asparagus 1 lb
• Fresh Flat-leaf Parsley 1 cup
• Fresh Cilantro 0.5 cup
• Fresh Oregano 1 tbsp
• Garlic 4 cloves
• Shallot 1 medium
• Red Wine Vinegar 3 tbsp
• Extra Virgin Olive Oil 0.5 cup
• Red Pepper Flakes 0.5 tsp
• Kosher Salt to taste
• Black Pepper to taste

How to Cook

1. Finely chop the fresh flat-leaf parsley, cilantro, and oregano. Mince the garlic cloves and shallot very finely.
2. In a small bowl, combine the chopped herbs, minced garlic, minced shallot, red wine vinegar, red pepper flakes, 1/4 cup of the extra virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine. Taste and adjust seasoning if needed. Set aside to allow flavors to meld.
3. Preheat oven to 400°F (200°C). Trim the woody ends off the asparagus spears. On a baking sheet, toss the asparagus with 2 tablespoons of the remaining olive oil, a pinch of salt, and black pepper.
4. Place the baking sheet with asparagus in the preheated oven. Roast for 10-15 minutes, or until tender-crisp.
5. Pat the bavette steak very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
6. Heat a heavy-bottomed skillet (cast iron or stainless steel) over high heat until smoking lightly, about 3-4 minutes. Add the remaining 2 tablespoons of olive oil to the hot pan. Carefully place the seasoned bavette steak into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, developing a deep brown crust. For a thicker cut, you might need to sear the edges briefly as well.
7. Transfer the seared steak to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This is crucial for juicy results.
8. Once rested, slice the steak against the grain into thin strips. Serve immediately with the roasted asparagus and a generous spoonful of chimichurri sauce over the steak.