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