Churrasco Bavette Steak
Churrasco Bavette Steak



  • 1 kg thick bavette steak
  • 2 tbsp Worcestershire sauce
  • 3 crushed garlic cloves
  • 2 limes, juice only
  • 2 tbsp red wine vinegar
  • 1 tbsp each cumin seeds and chilli flakes
  • 1 grated onion
  • 2 tbsp olive oil
  • Cut the steak into 6 or 7 chunks. Mix the Worcestershire sauce, lime juice, vinegar, oil, onion, spices and garlic in a bowl, then season the meat and coat in the marinade. Chill for up to 1 day.
  • When ready to cook, heat a griddle pan and drizzle the meat with a little more oil. Season well, then thread the meat onto metal skewers and grill for 4 mins on one side before turning and repeating on the other side. Leave to rest for 10 mins, then serve with your favourite sauces and sides.
10 mins
4 serving

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