Bavette Steak with Rosemary Chimichurri by “Gordon Ramsay”

INGREDIENTS

• Large bunch of parsley, finely chopped
• Small bunch of oregano, leaves finely chopped
• 3 garlic cloves, peeled and crushed
• 2 rosemary sprigs, leaves finely chopped
• 1 red chilli, deseeded and finely chopped
• 35ml red wine vinegar
• 30ml rapeseed oil
• 1kg piece of bavette steak
• 4 Portobello mushrooms, brushed clean and cut into thick slices
• 12 whole cherry tomatoes on the vine
• Sea salt and freshly ground black pepper
• Watercress, to serve

COOKING INSTRUCTIONS

1. Mix together the parsley, oregano, garlic, rosemary, chilli, red wine vinegar and a third of the oil. Season with a little salt and pepper then leave to infuse for approximately 2 hours.
2. When ready to cook, heat a large griddle pan over a high heat.
3. Brush the steak on both sides with the remaining oil, then, when the griddle is smoking hot, carefully put it on to the pan and fry for 4 minutes on each side. Remove the steak, wrap in tin foil and leave to rest.
4. Put the sliced mushrooms on to the griddle in a single layer and cook for 2 minutes on each side. Take the mushrooms off the griddle, then add the tomatoes and cook for approximately 2 minutes as well.
5. Carve the steak against the grain into long, thin slices and arrange the slices on a serving platter. Drizzle with a generous amount of chimichurri sauce and serve with the mushrooms, tomatoes and watercress.

“Source, Gordon Ramsay”