Summer BBQ recipe: organic bavette steak with chimichurri

Tom Hunt organic bavette steak with chimichurri

Chef Tom Hunt shares his organic barbeque steak recipe as part of the Soil Association’s Better BBQ campaign.

So you’ve dusted off your barbeque and have your tongs at the ready but what about your meat? Try sourcing organic meat that is free from GM ingredients and artificial preservatives and see if you can enjoy a fuller, tastier, barbequed meat experience. If you can’t bear to be away from your grill for long, ordering your meat in could be an option. The Well Hung Meat Company is a good place to look for quality, dry-aged organic meat that is butchered to order and delivered straight to your door.

The recipe: Organic bavette (skirt) steak with chimichurri sauce

Serves four as a main course or many as a snack

800g strip of bavette steak

For the chimichurri
40g parsley, finely chopped with stalks
2 tsp dried or chopped fresh oregano
2 clove garlic, crushed
Pinch dried chilli flakes
8 tbsp extra virgin olive oil
3 tbsp red wine vinegar
Salt and pepper


Chimichurri gets better with age so make it in advance. Mix all the ingredients together and put to one side to allow the flavours to mellow.

  1. Season the steak with plenty of salt and rub well with light olive oil, up to three days before cooking
  2. Light your barbeque using plenty of coals. Wait until the coals are white-hot before spreading them out evenly
  3. Place the steak on the grill and allow it to colour and slightly char on one side for about 3-4 minutes, then flip over and repeat
  4. If you like your steak rare, you should remove it from the direct heat now and allow it to rest for at least 5 minutes. If you like your steak medium then turn it twice more and cook for a further minute on each side before resting it. If you like your steak well-done, butterfly-cut it into thinner pieces beforehand for quick cooking
  5. Once rested, slice the bavette across the grain and serve smothered in chimichurri sauce

Store any leftovers in the fridge and consume the cooked meat and chimichurri within four days.

Quick tips to ensure a sizzling barbeque

– Cook on lump wood charcoal as it gives meat the best flavour
– Season the meat up to three days in advance with salt and any marinade to create depth of flavour and savouriness to the meat
– As the meat cooks, use a pastry brush to glaze with a mixture of olive oil, salt and lemon
– Organic meat often has a flavourful marbling of fat throughout which can flare up the fire so keep a spray can of water close to dampen the flames if necessary
– Allow the meat to come back to room temperature before placing on the grill so that it cooks evenly