Reverse Seared Australian Bavette with Argentinian Chimichurri Sauce
Reverse Seared Australian Bavette with Argentinian Chimichurri Sauce by Ioannis Grammenos – Meatologist and Executive Chef at Helios Steakhouse at The Hippodrome
Ioannis Grammenos – Meatologist and Executive Chef at Helios Steakhouse at The Hippodrome 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, chilli 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.
