CHIMMY'S Chimichurri Bavette Steak Salad
This grilled bavette steak salad is packed with smoky barbecue flavours, sweet charred corn, juicy tomatoes and crisp baby gem lettuce. Marinated in CHIMMY'S Chimichurri and finished with Parmesan and a fresh lemon dressing, it's an easy summer salad that's perfect for barbecues, garden parties or alfresco dining.
Ingredients
- 400–500g bavette steak
- 150g CHIMMY'S Chimichurri
- 2 ears of fresh sweetcorn
- 2 heads baby gem lettuce
- 300g mixed tomatoes, roughly chopped
- 50g Parmesan, shaved
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt, to taste
Method
1. Marinate the Steak
Coat the bavette steak generously with CHIMMY'S Chimichurri and leave to marinate while you prepare the remaining ingredients. For an even deeper flavour, marinate for at least 30 minutes.
2. Grill the Bavette
Preheat the barbecue or grill until very hot. Cook the bavette for approximately 5 minutes per side for medium-rare to medium, depending on the thickness of the steak. Transfer the steak to a board and allow it to rest for 5–10 minutes before slicing.
3. Char the Sweetcorn
Brush the sweetcorn with olive oil and season lightly with salt. Grill over a high heat, turning regularly until evenly charred on all sides. Allow to cool slightly before slicing the kernels from the cob.
4. Build the Salad
Separate the baby gem leaves and arrange them on a large serving platter. Scatter over the chopped tomatoes, followed by the grilled sweetcorn kernels. Slice the rested bavette against the grain into thin strips and arrange over the salad.
5. Dress and Finish
Drizzle with fresh lemon juice and olive oil, then season with a little salt. Finish with generous shavings of Parmesan and serve immediately.
Serving Suggestions
This grilled steak salad is ideal for summer barbecues and pairs perfectly with crusty bread, roasted new potatoes or grilled vegetables. It also makes an impressive sharing dish for family gatherings and outdoor entertaining.
Recipe Tips
- Always slice bavette against the grain for the most tender texture.
- Marinating the steak for several hours will develop an even richer flavour.
- Use a variety of colourful tomatoes for extra sweetness and visual appeal.
- Freshly shaved Parmesan provides the best flavour and texture.
Seasonal Variations
This salad is easy to adapt throughout the year. Try adding charred tenderstem broccoli, grilled asparagus, roasted peppers, grilled courgettes, peppery rocket, or pickled red onions for extra acidity.
Frequently Asked Questions
What is bavette steak?
Bavette, sometimes called flap steak, is a flavourful cut of beef with a loose grain that's ideal for grilling or barbecuing. When sliced against the grain, it becomes wonderfully tender.
How long should I marinate bavette steak?
Thirty minutes is enough to add flavour, but marinating for 2–4 hours will produce an even more delicious result.
Can I cook this without a barbecue?
Yes. A hot griddle pan or cast-iron frying pan works brilliantly and still gives the steak a beautifully caramelised crust.
Can I prepare this salad in advance?
You can prepare all of the salad ingredients ahead of time. Grill the steak just before serving for the best flavour and texture.
