Bavette Steak with Chimichurri, Bone Marrow Butter and Pattas Bravas

Time to prepare
35 min
  • Recipe Box 1 Bavette Steak, 1 Piece of Bone marrow, Butter, Garlic, Salt
  • 4 Plum Tomatoes (chopped into dice)
  • 1 Tablespoon Tomato Puree
  • 50ml Water
  • Handful Coriander
  • Rapeseed oil
  • Sweet smoked Paprika
  • 2 Large Waxy potatoes (peeled, cut into 2cm cubes)
  • 1 Red Chilli (Finely diced, seeds removed)
  • 1 Tablespoon Cornichons (chopped)
  • 1 Tablespoon Capers (chopped)
  • 4 Tablespoon Red wine vinegar
  • 3 Tablespoon Olive oil
  • 1 teaspoon Dried oregano
  • 1 Onion
  • 1 Teaspoon Sugar
  • 1 Bay Leaf
  • Small bunch Rosemary


1. Take your steak and place it into the fridge the night before on a plate with a light sprinkling of salt. Also, the day before, season your bone marrow with salt and paprika and place into your oven @ 180c for 15 – 20 minutes or until the marrow is soft. Take 1/4 packet of soft butter and with a fork combine the bone marrow, a little chopped chilli, pepper, salt, pinch of paprika and some chopped rosemary.

2. 2 hrs before cooking your meal take the Bavette out of the fridge to come to room temperature.

3. Add your potatoes to a roasting tray, rub with rapeseed oil, season with salt and paprika and place into you pre-heated oven @ 200c. These will take around 25 mins which is enough time to prepare the remaining dishes.

4. Whilst your Potatoes are cooking, take a small sauce pan heat some rapeseed oil in a pan and fry the onion for about 5 mins until softened. Add 1 clove of garlic, chopped tomatoes, tomato purée, sweet paprika, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.

5. To make the Chimichurri. Put cornichons, capers, remaining chilli, oregano, smoked paprika, coriander and 2 cloves garlic into in a bowl.

6. Stir in the oil and vinegar along with a pinch of salt and sugar. Taste and adjust and serve with the Bavette.

7. To cook the Bavette, take a heavy bottom skillet or frying pan. Rub the Bavette with rapeseed oil and season with salt.

8. On a high heat start to colour your Bavette turning occasionally. Once you get colour on both sides add 1/3rd of your Bone marrow butter, rosemary and bay leaves and 2 cloves of crushed garlic in its skin. Baste continuously and turn regularly.

9. Once your Bavette reaches 52c remove and rest.

10. Whilst resting take your cooked potatoes place into a dish, cover with your tomato sauce and place in oven @140c until ready to serve.

11. Serve Bavette Topped with bone marrow butter, potatoes and chimichurri on the side.

12. ‘Enjoy The Walter Rose Way’

Nutritional info (Bavette steak only)

Amount Per 100 grams 1 steak
(Yield from 475 g raw meat) (383 g)
1 steak (yield from 475 g raw meat) (383 g)
Calories 737
% Daily Value*
Total Fat 32 g49%
Saturated fat 13 g65%
Cholesterol 302.6 mg100%
Sodium 214.5 mg8%
Potassium 1,298.4 mg37%
Total Carbohydrate 0 g0%
Dietary fibre 0 g0%
Sugar 0 g
Protein 106 g211%
Vitamin C0%
Vitamin B6110%
Vitamin D0%