To marinate the steak, place the balsamic vinegar, garlic, oregano and black pepper in a large based dish and mix to combine. Place the 4 steaks (each weighing 180g) into the marinade and ensure they are covered with the mix. Cover the steaks and place in the fridge for a minimum of 4 hours, but ideally for 48 hours. Turn the steaks and mix them in the marinade regularly over the course of the 48 hours to ensure even coverage. When ready to cook remove the steaks from the fridge 30 minutes prior to cooking.
To make the salsa verde, place all the ingredients in a large bowl and mix well to combine. Check for taste and seasoning. Add more olive oil to the salsa if required to achieve a good consistency. Set aside until ready to serve.
When ready to cook remove them from the marinade and brush off any garlic or oregano that may have stuck to the meat as this will only burn when cooked at a high temperature.
Place the steaks to cook over a hot barbecue grill and cook for 2 minutes on the first side. Then turn and cook for another 1-2 minutes on the second side. Cook to rare and no further than medium-rare. Any further with this cut of meat and it will be tough. Cook till you reach an internal temperature of 47C. Take off the heat and set aside to rest for 5-10 minutes.
Once the steak has rested, cut into slices across the grain of the meat. Serve immediately on a warm plate and place a dish of salsa verde on the side. This allows everyone to add salsa to their own taste.
Bavette steak, also known as skirt is a cut of steak that should be cooked to either rare (internal temp 45-47C) or medium rare (50-52C). If you cook this cut any further it will be too chewy and tough to eat. Then ensure you rest the meat for at least 5 minutes before cutting and serving.It is important that when cutting bavette steak that you slice across the grain of the meat as this breaks down the muscle making it tender to eat.