PAN-FRIED BAVETTE STEAK WITH RED ONIONS AND CHIMICHURRI SAUCE

Pan-Fried Bavette Steak with Red Onions and Chimichurri Sauce image

Chimichurri sauce hails from Argentina and is sort of like a vinegary pesto. The sauce's bright herby notes bring an unexpected freshness to the plate and balance out the rich beefy steak. Bavette is an underappreciated and fairly inexpensive cut that's common in French bistros, and very similar to (and from the same muscle group as) flank steak. It's flavorful but also tender, especially if you don't cook it beyond medium-rare. If you can't find bavette, flank or skirt steak would be the closest substitute, but any steak cut would work just as well. If you have leftovers, pile the beef on a baguette or crusty roll, top with onions, and slather on the sauce for a fantastic sandwich.

Yield serves 4

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 pounds bavette steak
2 large cloves garlic, peeled and smashed
1/2 large bunch parsley, thick stems removed (about 1 1/2 ounces)
1/2 large bunch cilantro, thick stems removed (about 1 1/2 ounces)
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar, more as needed
1 large red onion, cut into 1/4-inch rings

Steps:

Sprinkle 1 1/2 teaspoons salt and a few grinds of pepper over the steaks and set aside to come to room temperature.
Meanwhile, put the garlic in a blender or food processor and pulse just to chop coarsely. Tear the parsley and cilantro into 2- to 3-inch lengths and add to the blender (tender stems and all), along with 1/4 cup of the olive oil, 2 tablespoons of the vinegar, and 1 teaspoon salt. Puree until smooth. Taste and add more salt or vinegar as needed.
Heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat. When the pan is smoking hot, add the steaks and cook undisturbed for at least 2 minutes. Check the browning and lower the heat if they seem to be browning too quickly. Cook, flipping occasionally, until the steaks reach the desired doneness, 4 to 5 minutes per side. (For medium-rare, an instant-read thermometer will read 125°F at the thickest part of the steak.) Remove the steaks from the skillet, place on a cutting board, and cover loosely with foil. Let rest while you cook the onions.
Add the remaining 1 tablespoon oil to the pan, along with the onion and a generous pinch of salt. Cook, stirring occasionally, until the onions have softened somewhat and are golden brown on the edges, 3 minutes. Add the remaining 2 tablespoons vinegar and cook, stirring, until the vinegar has evaporated and the onions are soft, 1 minute longer. Remove from the heat.
Slice the steaks across the grain into 1/2-inch-thick strips, top with the sautéed onions, and serve the sauce alongside.