Bavette steak is a hidden gem in the world of beef cuts. Also known as flap steak, this cut is rich in flavor, tender when cooked right, and perfect for quick weeknight dinners or a special weekend treat. Whether grilled, pan-seared, or broiled, this steak is a must-try for meat lovers!
Why You’ll Love This Recipe
- Affordable yet delicious: Bavette steak offers incredible taste without the premium price tag.
- Quick and easy to cook: Cooks in under 10 minutes with minimal effort.
- Perfect for marinades: Its loose grain soaks up flavor beautifully.
- Great for multiple dishes: Enjoy it on its own, in tacos, salads, or sandwiches.
Ingredients
- Bavette Steak: A flavorful, well-marbled cut that’s juicy and tender.
- Olive Oil: Helps with searing and enhances the steak’s richness.
- Garlic: Adds a bold, aromatic kick.
- Soy Sauce: Deepens the umami flavor and helps tenderize the meat.
- Lemon Juice: A touch of acidity to balance the richness.
- Worcestershire Sauce: Enhances the meaty depth with a tangy, savory taste.
- Black Pepper & Salt: Essential for seasoning and enhancing the beef’s natural flavor.
- Fresh Herbs (Thyme or Rosemary): Optional but adds freshness and complexity.
Note: Full ingredient measurements are in the recipe card below!
How to Make Bavette Steak
Step 1: Marinate the Steak
In a bowl, mix olive oil, garlic, soy sauce, lemon juice, Worcestershire sauce, salt, and black pepper. Coat the steak evenly and let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Preheat the Pan or Grill
Heat a cast-iron skillet or grill over high heat. You want it sizzling hot to create a perfect sear.
Step 3: Cook the Steak
Place the steak in the hot pan and cook for about 3-4 minutes per side for medium-rare. Adjust timing depending on your preferred doneness.
Step 4: Rest and Slice
Remove the steak from the heat and let it rest for 5-10 minutes. Slice against the grain to maximize tenderness.
Pro Tips for Making the Recipe
- Marinate for extra flavor: Even 30 minutes can make a huge difference in taste and tenderness.
- Use a meat thermometer: Aim for 125°F (medium-rare) or 135°F (medium) for best results.
- Resting is key: This helps redistribute juices and keeps the steak tender.
- Slice against the grain: Cutting perpendicular to the muscle fibers ensures a more tender bite.
How to Serve
- Classic Steak Dinner: Pair with mashed potatoes and roasted veggies.
- Steak Tacos: Serve in warm tortillas with salsa, avocado, and cilantro.
- Steak Salad: Slice over a fresh arugula or spinach salad with balsamic dressing.
- Steak Sandwich: Layer into a baguette with caramelized onions and horseradish sauce.
Make Ahead and Storage
Storing Leftovers
Keep leftover steak in an airtight container in the fridge for up to 3 days.
Freezing
Freeze cooked steak in a sealed bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the oven at 300°F until warmed through.
FAQs
What is bavette steak?
Bavette steak, also called flap steak, comes from the lower sirloin. It’s flavorful, well-marbled, and great for grilling or searing.
Can I cook bavette steak in the oven?
Yes! Sear it in a hot skillet first, then finish in a 400°F oven for 5-7 minutes until it reaches your desired doneness.
How do I make bavette steak more tender?
Marinating, cooking to medium-rare, and slicing against the grain are key to keeping it tender.
What’s the best substitute for bavette steak?
Flank steak or skirt steak are great alternatives if you can’t find bavette steak.
Get ready to enjoy an incredibly flavorful, tender steak that’s sure to impress!
PrintBavette Steak Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Bavette steak, also known as flap steak, is a flavorful and tender cut that’s perfect for grilling or pan-searing. This recipe features a simple marinade to enhance its rich taste, complemented by a fresh chimichurri sauce.
Ingredients
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For the Marinade:
- 3 cloves garlic, thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
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For the Steak:
- 2 lbs bavette steak
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
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For the Chimichurri Sauce:
- 1 cup fresh Italian parsley, packed
- 1/4 cup fresh oregano leaves
- 1/2 cup extra virgin olive oil
- 1/3 cup vinegar
- 4 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
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Prepare the Marinade: In a bowl, combine the sliced garlic, soy sauce, olive oil, and Worcestershire sauce.
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Marinate the Steak: Place the bavette steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours.
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Make the Chimichurri Sauce: In a food processor, combine parsley, oregano, olive oil, vinegar, garlic, red pepper flakes, Kosher salt, and black pepper. Pulse until smooth. Transfer to a bowl and refrigerate until ready to use.
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Preheat the Grill: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your grill to high heat (around 450°F or 230°C).
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Season the Steak: Remove the steak from the marinade and pat it dry with paper towels. Season both sides with flaky sea salt and freshly ground black pepper.
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Grill the Steak: Place the steak on the preheated grill. Cook for 3-5 minutes per side for medium-rare, or until the internal temperature reaches 125-130°F (52-54°C).
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Rest the Steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
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Slice and Serve: Slice the steak against the grain into thin strips. Drizzle with chimichurri sauce and serve immediately.
Notes
Marinating Time: Avoid marinating the steak for more than 4 hours, as the acidic components can alter the meat’s texture.
Cooking Tips: For best results, use a meat thermometer to ensure the desired level of doneness.
Serving Suggestions: This steak pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 ounces of steak
- Calories: 445
- Sugar: 0g
- Sodium: 677mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 110mg
Keywords: Bavette steak, flap steak, grilled steak, chimichurri, marinated steak