This bavette steak recipe transforms a cost-conscious cut of beef into a restaurant-worthy dish. The steak is perfectly juicy and tender and cooks fast.
Another favorite in our household is the unassuming bavette steak.
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What is bavette steak?
Bavette is a French word used to refer to flat cuts of beef. Also known as flank steak or sirloin bavette, this cut comes from the abdominal area of the cow and sits right under the short loin and bottom sirloin. It’s similar to skirt steak or hanger steak and is very easy to find.
Because it’s one of the most affordable cuts of meat, I often cook it during the week when I need something healthy, protein-packed, and fast on the dinner table. Marinated with honey, lime juice, and soy sauce, this steak has the most perfect texture and a mouth-watering rich flavor.
Here are some other reasons why you’ll love this recipe:
- All the prep work is done in advance. Marinate the meat the night before or before you leave for work. When it’s time to cook, all the hard work has been taken care of.
- It takes less than 20 minutes to make. Steaks are one of those foods that take minutes to cook, but they make your dinner feel so special. And while the meat rests, you can whip up some simple sides.
- It’s versatile. This steak is a blank canvas for all spices, herbs, and sauces. I sometimes douse it in some of my homemade sauces or leave it plain with just some salt and pepper.
Besides some seasonings and oil, there really isn’t much needed on your end to make this steak taste incredible. Here is everything it calls for:
- Bavette steak. You’ll find this steak in any mainstream grocery store or butcher. I prefer getting mine from the butcher because the steaks haven’t been cut to fit any packaging and it always yields a more tender meat.
- Oil. Olive oil is preferred, but any neutral oil works.
- Soy sauce. Adds saltiness and a rich umami flavor to the meat.
- Lime juice. Adds acidity to the marinade and helps tenderize the meat.
- Honey. A sweet component in a steak marinade always yields luxurious results. Aside from adding sweetness, honey also caramelizes beautifully as you sear the steak.
- Garlic. Crushed. Please use fresh garlic, as it makes all the difference.
- Italian seasoning. Contrary to popular belief, dried herbs add much more flavor to steaks than fresh ones.
- Black pepper and sea salt. Add to taste.
How to cook bavette steak
Step 1 -Tenderize the meat. Place the meat on a cutting board, cover it with food wrap and pound it.
Step 2 – Make the marinade. Add the marinade ingredients to a bowl and mix well.
Step 3- Marinate the meat. Add the meat to the marinade, massage it well, then cover and refrigerate for at least 10 minutes or up to 6 hours. You can use an airtight plastic bag to marinate the meat more efficiently.
Step 4 – Cook the steak. Remove the steak from the fridge and allow it to sit at room temperature for 30 minutes before cooking (if it has been longer than an hour). Heat a cast iron pan, gas grill, or charcoal grill on high heat. Sear the steak for 2-3 minutes per side.
Step 5 – Rest and serve. Remove the steak from the pan and place it on a cutting board. Allow the steak to rest for 10 minutes before slicing across the grain.
Bavette steak cooking time
How long you should cook a bavette steak depends on its thickness and the level of doneness you aim for. I recommend cooking rare or medium-rare steak for the juiciest and most tender results.
- Rare – 125°F
- Medium-rare – 135°F
- Medium – 145°F
To be accurate, use an instant-read thermometer to check the steak’s internal temperature.
Tips to cook the best steak
- Pat dry the steaks before grilling them, even if it means some of the marinade is discarded. The steak will have already absorbed most of the flavor, and the dry exterior will form the most incredible crust.
- Use a sharp knife to slice the steak to avoid all the juices escaping and more tender slices.
- As tempting as it may be, only flip the steak once. It not only guarantees a perfect sear, but it also traps in all the juices.
What to serve with this dish
Well-cooked bavette steak is such a striking main dish that you don’t need to worry much about the side dishes.
- Sauteed vegetables– Greens like spinach or broccolini are great, or something a little more filling like cauliflower.
- Potatoes– Some simple baked or mashed potatoes are good, or something more elaborate like stuffed sweet potatoes or stuffed baked potatoes.
- Starches– Keep things wholesome with some steamed brown or white rice, or some buttered noodles.
- Salads– Mixed greens are always a must, or a classic steak pairing, like a wedge salad.
To store. Leftover steak should be stored in an airtight container and refrigerated for up to 3 days.
To freeze. Freeze cooked steak in a heavy-duty freezer bag for up to 3 months.
To reheat. You can then reheat the steak in the oven, in a pan, or in the microwave. An oven preheated to 250F degrees provides the overall best results. But if you want to accentuate that crust, reheat the steak in a well-heated pan.
Any leftovers work well for a delicious steak sandwich, used in a steak salad, or even a steak quesadilla.
More delicious steak recipes
- Tomahawk steak– It may look fancy, but it’s one of the easiest steaks to cook.
- New York strip steak– Elegant, impressive, and quick to cook.
- Filet mignon– If you want some elegant and fancy, this is the steak for you.
- Sirloin steak– Everyone needs to know how to cook this steak perfectly.
- Porterhouse steak– An affordable yet delicious cut that doesn’t need much marinating.
Frequently asked questions
Bavette (flank) steak is a relatively cheaper cut of beef as it is lean and fibrous. But if cooked right, this cut turns out juicy and delicious.
Bavette steak can be rather chewy if it’s overcooked and sliced improperly. Cook it to rare or medium-rare and slice it against the grain to prevent it from being chewy.
Bavette Steak Recipe
- Tenderize the meat by wrapping it in plastic wrap and pounding it with a meat mallet.
- Mix the remaining ingredients in a bowl to create a marinade.
- Place the meat in the marinade and let it chill for at least 10 minutes in the refrigerator or up to four hours.
- Heat a cast iron pan, charcoal grill, or grill pan until sizzling hot, then place the steak in it. Sear for 2-3 minutes per side.
- Let the steak rest for 10 minutes before slicing it against the grain.
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