Grilled Bavette Steak and Peppers with Chimichurri

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Let’s talk about the unsung hero of the steak world: bavette steak. If you’ve never thrown one on the grill, get ready to have your mind (and your tastebuds) blown. This grilled bavette steak and peppers with chimichurri is a quick, restaurant-worthy meal that brings all the savory, herby, and colorful vibes—plus it’s wildly easy and looks gorgeous on a platter.

Juicy grilled bavette steak sliced and topped with fresh chimichurri sauce, served with colorful charred bell peppers on a white plate. Perfect for an easy summer dinner or family BBQ.

Why You’ll Love Grilled Bavette Steak and Peppers with Chimichurri

Tender and juicy: Bavette (also called “butcher’s cut” or “flap steak”) is the king of tenderness, with tons of beefy flavor.
Colorful peppers: Grilled sweet peppers add a pop of color and natural sweetness that pairs perfectly with the rich steak.
Zesty chimichurri: The herby, garlicky sauce brings the whole dish to life and doubles as a marinade.
Quick and easy: High-heat grilling + simple prep means you’ll have dinner on the table in under 30 minutes (after marinating).
Perfect for sharing: Slice thin and pile on a platter for the ultimate family-style dinner—or taco night upgrade!

The Marinade: Sweet, Savory, & Simple

Bavette steak (about 1–1.5 pounds)
Vegetable oil (for richness and searing)
Worcestershire sauce (for umami depth)
Water (helps spread flavors)
Fresh garlic (minced)
Honey (balances acidity and adds caramelized edges)
Kosher salt & black pepper

The Chimichurri: Fresh, Herby, & Garlicky

You’ll Need:

Flat-leaf parsley
Cilantro
Garlic
Roasted red pepper (for sweetness and color)
Scallion (mild onion kick)
Extra-virgin olive oil
Red wine vinegar
Red pepper flakes
Kosher salt & black pepper

For precise amounts, check the recipe card at the end of the post.

Flat-lay of ingredients for grilled bavette steak and chimichurri: fresh parsley, red bell pepper, steak, garlic, spices, oil, and vinegar.

Step-by-Step: How to Make Grilled Bavette Steak and Peppers with Chimichurri

Here’s the game plan: marinate, grill, slice, drizzle, and dig in.

1. Marinate the Steak

Combine oil, Worcestershire, water, garlic, honey, salt, and pepper in a shallow dish or zip-top bag.
Add the bavette steak, rub the marinade in, and chill for at least 4 hours (overnight is even better).
Pro tip: Don’t skip the marinade—it’s the secret to deep flavor and a gorgeous crust!

Bowl of steak marinade with oil, garlic, and spices ready for soaking the bavette steak.

Raw bavette steak sitting in a bowl of marinade, getting ready for grilling.

2. Make the Chimichurri

Pulse parsley and cilantro in a food processor until coarsely chopped.
Pulse garlic separately, then stir into the herbs.
Add roasted red pepper, scallion, olive oil, vinegar, red pepper flakes, salt, and black pepper.
Mix well and let flavors mingle while you prep everything else.

Fresh parsley chopped in a food processor, ready to use for homemade chimichurri sauce.

Colorful ingredients for chimichurri sauce—herbs, scallions, red peppers, and spices—arranged in a food processor.

Closeup of chunky chimichurri sauce with herbs, red peppers, and olive oil in a white bowl.

3. Grill the Peppers

Slice sweet bell peppers into thick strips.
Toss with a little olive oil, salt, and pepper.
Grill over medium-high heat until charred and softened (about 6–8 minutes).

Red, yellow, and orange sweet mini peppers seasoned with salt and pepper, ready for grilling.

Plate filled with colorful grilled mini sweet peppers sprinkled with sea salt and pepper, ready to eat.

4. Grill the Steak

Remove steak from marinade and let it come to room temp.
Sear on high heat for 2–3 minutes per side, or until it reaches your favorite doneness (medium-rare is perfect!).
Let steak rest for 5 minutes before slicing thinly against the grain.

Thick raw steak sprinkled with salt and pepper, sizzling on a hot black grill pan with steam rising.

5. Serve

Arrange sliced steak and grilled peppers on a platter.
Serve extra sauce on the side for dipping.
Spoon generous chimichurri over the top.

Plate of sliced bavette steak topped with green chimichurri sauce, served with roasted red and yellow peppers.

Meat & Melt Tips for Steak Night Success

Don’t overcook it: Bavette loves to be medium-rare—juicy and just a little pink.
Slice thin, against the grain: This makes even the “butcher’s cut” impossibly tender.
Chimichurri gets better with time: Make it ahead so the flavors marry.
Peppers love high heat: Don’t be afraid to get those good grill marks.

What to Serve with Grilled Bavette Steak and Peppers

Roasted potatoes or crispy fries (for mopping up sauce)
Mexican rice, cheesy mac, or broccoli quinoa casserole
Grilled corn on the cob, oven-roasted tomatoes, or a simple green salad
Warm tortillas for steak-and-pepper tacos

Storing Leftovers & Make-Ahead Tips

Leftover steak: Store in an airtight container up to 3 days.
Chimichurri: Keeps in the fridge up to 1 week, or freeze for 3 months.
Peppers: Best enjoyed fresh, but you can reheat in a hot skillet.

Make ahead: Marinate steak up to 24 hours. Sauce gets better with a few hours in the fridge!

Close-up of juicy grilled bavette steak with a spoonful of bright, chunky chimichurri sauce made with red peppers, herbs, and garlic on top.

FAQ

What is bavette steak?

Bavette is a long, flat cut from the sirloin—super flavorful and tender when cooked hot and sliced thin.

Can I use a different cut?

Yes! Flank or skirt steak are perfect substitutes. Cooking time may be slightly less for thinner cuts.

Do I have to use cilantro in the sauce?

Nope! Swap for more parsley, or try basil or dill for a twist.

Can I cook this in a pan?

Absolutely! A cast iron skillet on high heat will give you a beautiful sear if you don’t have a grill.