This week's meal kit is bavette steak with chimichurri sauce, pecan slaw and spiced roast potatoes with chocolate pots for dessert. If you want some guidance on how to perfectly cook your steak, here's Giovanna to show you how she does it.
You can either cook the steak in the pan or on the barbecue. If cooking on the barbecue, rub with olive oil and cook over a high heat for around 3 minutes on each side for medium rare.
If you’re cooking in the pan, add a tablespoon of oil to a frying pan and heat over a to high heat. Once the oil is hot, add the steaks and cook until the underside is well-browned. Turn and cook until browned on the other side. It’s important not to crowd the pan, otherwise the meat won’t brown properly so either make sure you have a big enough pan, use two pans or cook in batches, keeping the other steaks warm under foil.
Leave steaks to rest on a chopping board for 10 minutes after cooking, under foil to keep warm. When ready to serve, slice the steak against the grain, transfer to plates and cover in the chimichurri sauce. Serve with the roasted potatoes and some pecan slaw.