Main Dishes


Niman Ranch Bavette with Chimichurri Sauce

For the Steak

  • 2 lbs, cleaned & trimmed hangar steak
  • 1/8 cup Pimentón Dulce
  • 1/8 cup Pimentón Piquante
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. oregano, dry
  • 1 Tbsp. kosher salt
  • 1 cup California Olive Ranch extra virgin olive oil

Chimichurri Sauce

  • 3 bunches Italian parsley, leaves only
  • 1 cup oregano leaves, fresh
  • 2 Tbsp. dry oregano
  • ¾ cup red wine vinegar
  • 2 Tbsp. garlic cloves, minced
  • 2 Tbsp. crushed chili flakes
  • 2 ½ cups of California Olive Ranch Arbequina extra virgin olive oil to cover

Combine spices in a small bowl.

Generously apply rub to hangar steaks to coat thoroughly.

In pouch, place spice rubbed meat and pour California Olive Ranch Everyday Fresh extra virgin olive oil into pouch and seal.

Heat water bath using immersion circulator to 129.3 degrees F. Place pouch into water and cook for approximately 25 minutes.

Cool in ice bath if not going to use immediately and refrigerate.

Pre-heat a grill pan or sauté pan and add a little California Olive Ranch Everyday Fresh extra virgin olive oil. Place meat into pan and let it get a quick sear on one side and turn. Remove, slice and drizzle with chimichurri or other desired sauce.

For the Chimichurri Sauce

Combine minced parsley and oregano, stir all ingredients and let sit. Adjust if necessary

Chef's Note: Try this recipe with Patatas Bravas featuring Calfornia Olive Ranch Arbosana extra virgin olive oil.

Recipe courtesy of Chef Michael Tuohy, Grange Restaurant, Sacramento, CA
Chef Blog:  http://michaeltuohy.typepad.com/

Time Level Yield
60+ minutes with prep Moderate 6 servings

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