Variations of this have been doing the rounds on social media for a bit, and we thought it would be a nice thing to cook for my lunch. And you know what, how right we were! It was stunning! Bavette steak cooked on the grill, a charred pineapple chimichurri, cheesy, crispy tacos - what could be better?
Heat your grill with charcoal (or if you are doing it indoors, heat a heavy bottomed frying pan - preferably cast iron) and season the steaks with the salt and pepper.
Over a very high heat, cook the steaks - flip them every 30 seconds or so, moving them around to ensure they get a lovely even crust.
It really helps if you have a meat thermometer at this point. Check their internal temperature. If it's 43 centigrade, remove them from the heat. If you don't have a meat thermometer, use your eyes and the clever hack with your thumb pad - see the internet for deets.
Preheat the oven to 180°C. Let the rest, covered with foil, for 15 or so minutes while you deal with the chimichurri.
For that, grill the pineapple disks until charred then dice and add to a bowl. Then, simply mix everything together, adding the olive oil last to make a sauce.
Grease a baking sheet and lay the 6 tacos on top. Slice and dice the steak into small chunks. Spoon this onto the tacos along with cheese and the chimichurri.
Turn over the tortilla sides to have a half circle and top with another baking sheet, then bake for 10 minutes. Remove the top baking sheet to get some more colour on the tacos, roughly 5 mins.
.jpeg_1PYu3i?tr=w-2560,f-webp,q-70)
