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Valentines Menu 2022: Peruvian-Inspired Grilled Bavette Steak with Chimichurri Sauce

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Valentines Menu 2022: Peruvian-Inspired Grilled Bavette Steak with Chimichurri Sauce

The steaks can marinade overnight and the chimichurri sauce can be made a day in advance. Use bought tacos (masa harina ideally – available in supermarkets or online) or flat-breads as a short-cut.

For the full Valentine's Day menu, head to the links below:

Menu Time Plan

Charred Sweet Corn, Tomato, Red Onion, Coriander and Chilli Salsa


Soft Corn Tacos

Chocolate Mousse

Pisco Sour


Serves 2

For the steak
400g Bavette steaks (or other preference of steak cut or vegan alternative of tofu, jack fruit, seiten or tempeh)
2 tsp cumin seeds
1 tbsp smoked paprika
3 tbsp rapeseed or olive oil
8-10 Soft corn flour tacos (bought or see recipe to make your own)

For the Chimichurri sauce
(Chop the ingredients in the small bowl of a food processor to save time if you wish)
15g fresh coriander leaves, finely chopped
15g flat leaf parsley leaves, finely chopped
½ small sweet onion, finely diced
1 -2 red chillies
1-2 cloves garlic, crushed
4 tbsp rapeseed oil or good quality olive oil
4 tbsp cabernet sauvignon red wine vinegar (or other good quality vinegar)
Pinch of caster sugar
Salt and freshly ground pepper


  1. Place the steaks in a bowl or container, sprinkle with the spices and oil then massage into the steak until evenly covered. Refrigerate until ready to cook.
  2. For the chimichurri sauce, combine all the ingredients together well. Season to taste with salt and pepper and a little sugar. If making in advance cover with a little extra oil to prevent discoloration.

To serve

  1. Allow the steaks to come to room temperature for at least 15-30 minutes before cooking.
  2. Heat a frying pan or griddle pan until very hot. Drizzle the meat with a little more oil and salt and pepper.
  3. Cook the steaks for 2 minutes on one side and then turn over and repeat again on the other side, depending on cooking preference and thickness of the steak. The steak will smoke and char because of the spice coating.
  4. Allow the steaks to rest for 5-10 minutes, then slice into 1cm slivers across the grain.

Author: Leiths Teachers


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