Bavette Steak Pizza Sandwich with Chimichurri & Bovril Mayo
Bavette steak. Chimichurri. Pizza bread. That’s all the convincing we need.
Fire-cooked bavette steak sliced thin, loaded into warm, crispy pizza bread and finished with a punchy, herby chimichurri. Juicy steak, fresh herbs, plenty of flavour and that perfect pizza oven char.
Basically, the steak sandwich just got a serious upgrade.
Prep Time
20 Mins
Cook Time
10 Mins
Serves
2
Skill Level
Intermediate
Ingredients
- 1 bavette steak, approx. 400–500g
- 1 tbsp olive oil
- 1–2 tbsp Bovril
- Sea salt
- 1 large handful fresh parsley, finely chopped
- 1 small handful fresh coriander, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- ½ tsp chilli flakes
- 2 pizza dough balls
- Salad
- Mayonaise
- Crispy onions
- Parmesan
This is one of those yes I need to do that gain recipes, because one just won't be enough!
Method
-
Prepare the bavette
Bring the bavette up to room temperature. Pat dry, then spread a thin layer of Bovril all over both sides of the steak. Season lightly with salt and black pepper — the Bovril is already salty. -
Fire up the Diavolo
Get your Diavolo Pizza Oven ripping hot, aiming for a high-heat cooking zone suitable for searing steak. -
Cook the bavette
Place the steak into a suitable cast-iron pan or directly onto a hot grill grate and cook in the Diavolo, turning once, until beautifully charred on the outside and cooked to your liking. For medium-rare, this will usually take around 3–4 minutes per side, depending on thickness and oven temperature. -
Rest
Remove from the oven and rest for 5–10 minutes. This gives the juices time to redistribute. -
Make the chimichurri
Combine the parsley, coriander, garlic, red wine vinegar, olive oil and chilli flakes. Season with salt and pepper and leave for a few minutes for the flavours to develop. -
Cook the pizza bread
Stretch the pizza dough into an elongated shape and cook in the Diavolo until puffed, crisp and lightly charred. -
Build the sandwich
Slice the bavette across the grain into thin slices. Fill the warm pizza bread with rocket, the sliced steak and shaved Parmesan. - Make Bovril Mayo add mayo and Bovril in equal parts mix and pour over the sandwich.
-
Finish
Spoon over plenty of chimichurri, add another crack of black pepper and serve straight away.
