Cowboy Bavette With Kimchi Chimichurri

Enjoy this incredible beef with a nice glass of red wine, roasted broccolini, and starch of your choice.


For the Bavette

• 1.5-2lb Bavette steak (flank steak).

• Salt and pepper to taste.

• 3.5 Tablespoons unsalted butter.

• 2 Teaspoons fine ground coffee.

• 2 Tablespoons kosher salt.

• 2 Teaspoons smoked paprika.

• 1.5 Teaspoons brown sugar.


For the Kimchi Chimichurri

• 1/2 Bunch parsley, finely chopped.

• 1/2 Bunch cilantro, finely chopped.

• 1 Teaspoon gochugaru flakes.

• 1/4 Cup kimchi, drained and finely chopped.

• 1 Red fresno chili, finely diced.

• 7 Cloves garlic, grated.

• 2 Green onions, very finely chopped.

• Salt and pepper to taste.

• 1/2 Cup extra virgin olive oil.

• Lime wedges for serving.


For the Bavette: In a small mixing bowl combine coffee, salt, paprika, and brown sugar. Whisk until thoroughly combined. Season your bavette steak generously with your seasoning. Allow to sit for 5 minutes at room temp before cooking.

2. Preheat a grill with one half of the grill set to medium-high and the other completely off. Generously grease the greats and add your steak to the hot side. Sear for 1-2 minutes until you get straight grill marks. Rotate your steak 45 degrees so create a grill hashmark and sear for 1-2 more minutes. Flip and repeat on the other side. By the time you're done, you should have a medium rare piece of meat. If not, switch to the cold side and close the grill for 1-3 minutes or until cooked to medium rare. Remove from the grill and place on a cutting board. Top with butter and allow to rest for 5 minutes.

3. For the Chimichurri mix together all ingredients except the olive oil and salt. Season generously with salt until salty to your liking, followed by pepper to taste. Pour your olive oil on top of your ingredients, stir vigorously.

4. Serve your steak sliced with it's own juices and melted butter from resting drizzled on top, then generously dressed with your kimchi chimichurri and lime wedges for serving. 

5. Enjoy this incredible beef with a nice glass of red wine, roasted broccolini, and starch of your choice. It goes well with plain steamed rice, and even better with ultra crispy fried or roasted potatoes. 

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