The Saturday Special: Flame-Grilled Bavette with Fresh Chimichurri

When the weekend arrives, it’s time to step away from the quick weekday meals and dedicate some proper time to the grill. For this Saturday session, I wanted a plate that combined rich, robust beef with bright, punchy herbs and smoky sides.

The result? A perfectly seared Bavette steak topped with a vibrant homemade chimichurri, served alongside a classic loaded baked potato and a smoky grilled Caesar salad.

Here is how you can recreate this ultimate weekend feast.

The Cut: Why Bavette is King

Bavette (also known as flank or flap steak) is easily one of my favorite cuts for backyard grilling. It has a coarse grain structure that is absolutely incredible at holding onto marinades and juices, and it packs a much deeper, beefier flavor than a standard tenderloin.

The key to a perfect bavette is high heat and quick timing. You want a heavy crust on the outside while keeping the inside beautifully medium-rare. Once it rests, always make sure to slice it against the grain to ensure maximum tenderness.

The Fresh Kick: Homemade Chimichurri

To cut through the richness of the beef, a fresh sauce is mandatory. This chimichurri isn’t just a sauce; it’s a flavor explosion. Hand-chopped fresh parsley, garlic, red chilies, and red onion, balanced with good olive oil and a splash of red wine vinegar. Spooned generously over the warm, sliced steak, it melts into the meat and elevates it to restaurant-quality status.

The Backyard Sides

A great steak deserves sides that can hold their own.

• The Grilled Baked Potato: Wrapped in foil and baked over the coals until the skin is crispy and the inside is fluffy. Break it open, fluff it with a fork, and add a massive dollop of chive and herb crème fraîche.
• The Grilled Caesar Twist: If you’ve never put lettuce on a barbecue, you are missing out. Searing a wedge of romaine lettuce for just 30 seconds over high heat chars the edges and brings out an incredible smoky sweetness. Top it with freshly grated Parmesan, crispy bacon bits, and hard-boiled eggs for the ultimate salad experience.

This plate is exactly what Grilling & Chilling with Svenny is all about:
Taking fresh, honest ingredients, adding some fire, and enjoying the process.

Over to you: Have you ever tried grilling your salad before, or do you prefer your greens strictly cold? Let me know in the comments below! 👇🔥