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.
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.
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.