Bavette Steak with Rosemary Chimichurri by “Gordon Ramsay”


  • 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


  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”

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