Seared Wagyu Bavette with Garlic Herb Butter, Crispy Smashed Potatoes & Chimichurri

Serves 2 | Ready in 35–40 minutes

A steakhouse-style plate with a Texas twist—tender Wagyu bavette seared to perfection, paired with crispy local potatoes and a zesty chimichurri made from fresh Farmhouse greens.

Ingredients:
For the Steak:

1 pack Peeler Farms Grass-Fed Wagyu Bavette Steak

Salt & cracked black pepper

1 tbsp Texas Olive Co. Olive Oil

1 tbsp Butter

2 cloves garlic, smashed

Fresh rosemary or thyme sprigs (optional)

For the Potatoes:

½ lb Fingerling or Baby Potatoes

1 tbsp olive oil

Salt, pepper, and smoked paprika (optional)

For the Chimichurri:

½ cup parsley or arugula, finely chopped

1 small red shallot or garlic clove, minced

2 tbsp red wine vinegar or lemon juice

¼ cup olive oil

Salt, pepper, and a pinch of chili flakes

Instructions:
1. Prep & Boil the Potatoes:
Boil potatoes in salted water until fork tender, about 10–12 minutes. Drain and let cool slightly. Smash gently with a glass or spoon.

2. Roast Potatoes:
Drizzle smashed potatoes with olive oil, season with salt, pepper, and a little smoked paprika. Roast at 425°F for 20–25 minutes until golden and crispy.

3. Make Chimichurri:
Combine herbs, shallot/garlic, vinegar, olive oil, salt, pepper, and chili flakes. Stir and let sit to marinate while you cook the steak.

4. Cook the Bavette:
Pat steak dry and season generously with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat.
Sear steak 3–4 minutes per side for medium-rare (internal temp ~130°F). In the final minute, add butter, smashed garlic, and herbs. Spoon butter over steak as it finishes.

5. Rest & Slice:
Let steak rest 5–10 minutes before slicing against the grain.

6. Plate It Up:
Serve sliced bavette over crispy potatoes, spoon chimichurri generously over the top, and finish with a sprinkle of flaky salt or a squeeze of lemon.

Optional Add-Ons:
Serve with a soft poached egg for extra richness

Pair with a crisp salad of baby greens and pickled radishes

Add roasted Texas-grown mushrooms for an earthy, umami-rich upgrade

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