Grilled Bavette Steak

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This grilled bavette steak recipe transforms a cost-conscious cut of beef into a restaurant-worthy dish. The steak is perfectly juicy and tender and cooks in under 15 minutes.

Love quick and easy beef recipes? Try my grilled beef tenderloin, carne picada, shaved steak, and beef kabobs next.

bavette steak on a plate with garlic butter.

We are a family of steak lovers here. I try to cook it at least once a week and my simple grilled bavette steak recipe is always a hit! 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.

What is bavette steak?

Bavette is a French word for flat cuts of beef. Also known as flank steak or flank steak 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 hanger steak and is very easy to find at any grocery store or butcher.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to cook bavette steak
  4. Arman’s recipe tips
  5. Storage instructions 
  6. More delicious steak recipes
  7. Grilled Bavette Steak (Recipe Card)

Why I love this recipe

  • Perfect texture. My recipe yields the most juicy and tender meat ever.
  • Multiple cooking options. You can use a grill pan, a charcoal grill, or a cast iron skillet to cook this gorgeous steak.
  • It takes less than 15 minutes to cook. 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.  
grilled bavette steak.

Ingredients needed

  • 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 -Tenderize the meat. Place the meat on a cutting board, cover it with food wrap and pound it. 

bavette steak wrapped.

Step 2 – Make the marinade. Add the marinade ingredients to a bowl and mix well.

bavette steak marinade.

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. 

marinated bavette steak.

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. 

how to cook bavette steak.

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.

steak resting.

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
  • Medium – 160-165°F

To be accurate, use an instant-read thermometer to check the steak’s internal temperature.

Arman’s recipe tips

  • 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 can keep the sides quite simple. Here are some ideas:

Storage instructions 

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. 

bavette steaks.

More delicious steak recipes

bavette steak recipe.

Grilled Bavette Steak

5 from 3 votes
This grilled bavette steak recipe transforms a cost-conscious cut of beef into a restaurant-worthy dish. It's juicy and tender and cooks in under 15 minutes. Watch the video below to see how I make it in my kitchen!
Servings: 6 servings
Prep: 8 minutes
Cook: 6 minutes
Total: 14 minutes

Video

Ingredients  

  • 1 1/2 pounds bavette steak or flank steak
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 3 cloves garlic minced
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons honey

Instructions 

  • Tenderize the meat by wrapping it in plastic wrap and pounding it with a meat mallet.
  • Mix the black pepper, salt, Italian seasoning, garlic, olive oil, soy sauce, lime juice, and honey, in a bowl to create a marinade.
  • Place the meat in the marinade and let it chill for at least 5 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.

Notes

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. 

Nutrition

Serving: 1servingCalories: 268kcalCarbohydrates: 8gProtein: 26gFat: 15gSodium: 795mgPotassium: 436mgFiber: 1gVitamin A: 16IUVitamin C: 2mgCalcium: 42mgIron: 2mgNET CARBS: 7g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2023, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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