Harissa Wagyu Bavette Steak With Chimichurri

The bright green Argentinian chimichurri is the perfect complement to our Wagyu bavette steaks, especially when they're rubbed with smoky, fiery harissa first. Packed with fresh herbs, the chimichurri is best when used right away, but it will keep in the fridge for a few days. Pair the steaks with brussel sprouts, salad, veggies, or grilled potatoes—you can't go wrong!

Ingredients

• 1 cup parsley, finely chopped
• 1 cup cilantro, finely chopped
• ½ cup basil, finely chopped
• 1 green onion, finely sliced
• ½ shallot, finely minced
• ½ korean finger chili, finely minced
• 1 clove of garlic, grated
• Zest from half of a lemon
• 1 ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 2 Miraflora Wagyu Bavette Steaks 
• 2 tbsp harissa seasoning
• Salt
• ¼ cup neutral oil
  
  

Instructions

• Start by combining parsley, cilantro, basil, green onion, shallot, finger chili, garlic, lemon zest, olive oil, and red wine vinegar in a bowl. Mix vigorously, using the back of a spoon to macerate the ingredients while mixing. Season with a touch of salt and pepper, then set aside in the fridge.
  
  
• Heat neutral oil over high heat in a medium sized cast iron skillet or stainless steel pan. Pat bavette steaks dry with a paper towel and rub with harissa seasoning and salt. Lay steaks into pan and leave to sear for 2-3 minutes. Flip steak and let the other side sear for 1-2 minutes.
  
  
• Use a meat thermometer to check the internal temperature. These steaks cook rather quickly, so continue to flip every 30 seconds until your desired internal temperature is achieved. (We recommend pulling them off at 130 F for medium-rare.) Remove from heat and let rest for 4-5 minutes.
  
  
• Spoon chimichurri over steak and enjoy!