Herb Marinated Bavette with Criolla

BY: Susie Heller and Jorge Velazquez

  • cooking-duration 24 hour prep, 1.5 hours
  • servings 4 SERVINGS
  • cooking-style grill
  • cooking-mode expert

Criolla is the salsa of Argentina and works well served with beef and pork. It’s vivid color and crisp texture is a perfect counterpoint to the richness and tenderness of the bavette which has been marinated for additional flavor.

Susie Heller’s career includes her work as a culinary television producer, award-winning cookbook author and consultant. Most recently she completed her 6th cookbook with Chef Thomas Keller. Residing in the Napa Valley, Susie’s favorite pastime is cooking Snake River Farms beef and pork with BFF Jorge Velazquez.

Chef Jorge Velazquez is known for his mastery of butchery and skills as a chef. Jorge cooks for locals and visiting guests as he creates custom dinners at wineries and private homes across the valley. Jorge has served as a restaurant consultant in butchery, developed recipes for cookbooks and assisted on culinary productions.

Ingredients

Herb Marinade

  • 1 large shallot, quartered

  • 5 garlic cloves

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 cup oregano leaves

  • 3/4 cup grapeseed oil

  • 1 cup packed flat leaf parsley leaves

Bavette

  • 1 Snake River Farms Wagyu Bavette Buy Now

  • Kosher salt

  • Freshly ground black pepper

Criolla

  • 1 medium white onion, peeled

  • 1 large red bell pepper

  • 1 large yellow bell pepper

  • 1 large orange bell pepper

  • 1 bunch green onions

  • 3 plum tomatoes

  • 1/2 cup apple cider vinegar

  • 1 small clove garlic

  • Juice of 1 lime

  • Kosher salt

  • Freshly ground black pepper

  • 2/3 cup extra virgin olive oil

  • Freshly ground black pepper

Directions

1
Place the garlic and shallot in a blender jug with the salt and pepper. Add the oregano and 1/2 the grapeseed oil. Blend for about 10 seconds.
2 minutes
2
Add the parsley, packing it down in the jug. Pour in the remaining oil and blend, beginning on low speed and increasing to high speed, stopping from time to time to scrape down the sides of the jug. Continue blending until smooth.
3 minutes
1
Using a paper towel, pat any excess moisture from the meat. Trim as necessary. Put the meat in a large bowl and add the marinade, turning the meat to coat evenly. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
4-24 hours
2
Make a fire with hardwood lump charcoal for indirect cooking. When ready, most coals will be covered in gray ash with some glowing red embers. The fire should be hot, but not so hot that it chars the meat before it has cooked.
10 minutes
3
Line a baking sheet with parchment and top with a cooling rack. Remove excess marinade from the meat. Season with salt just before grilling
2 minutes
4
Spray the grill grates with non-stick spray and place the meat over the fire. Cook for about 2 minutes to brown the first side, flip and brown the second side. Position the steak so that the narrow, thinner end is over the cool side of the grill to prevent it from overcooking. Continue to flip and move the steak from time to time for even cooking. Once the internal temperature reaches 125˚F, about 15 to 18 minutes total cooking time, remove the steak to the rack and rest for 10 minutes.
25 minutes
5
Cut the steak against the grain and serve with the Criolla.
1 minute
1
Cut the onion in half through the root end, cut away and discard the root, then cut the onion into lengthwise strips. Place in a bowl.
2 minutes
2
Cut away the top and bottom of the peppers. Make a cut (top to bottom) through the pepper and open them up. Remove and discard the seeds and ribs. Cut the peppers into 1/4-inch strips and add to the bowl.
2 minutes
3
Remove the roots and slice the white and light green sections of the green onions. Add to the bowl.
2 minutes
4
Cut the tomatoes lengthwise in half. Cut away and discard the ribs and seeds. You will only use the outside of the tomatoes. Cut lengthwise into 1/4-inch strips and add to the bowl.
2 minutes
5
Put the vinegar into a bowl. Using a microplane grater, grate in the garlic. Add the lime juice, 1 teaspoon salt and 1/4 teaspoon pepper. Whisk and season to taste. Combine with the vegetables
2 minutes
6
Press down on the criolla and let it sit for 30 minutes to wilt slightly. Mix in the olive oil and let it sit 30 minutes to 1 hour. Taste again and adjust the seasoning to taste.
1 hour