Bavette Steak Recipe (Grill Or Skillet)

This 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 on the grill or skillet. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 8

Cook Time 6

Total Time 14

Servings servings

Calories 268kcal

Author Arman Liew

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 sit for at least 5 minutes in the refrigerator (or up to 4 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, or until it reaches 135°F.
Let the steak rest for 10 minutes before slicing it against the grain.

Video

Notes

Tips: See my recipe tips above about ideal doneness, slicing against the grain, and cooking tricks.
Leftovers: Leftover steak should be stored in an airtight container and refrigerated for up to 3 days. You can also freeze cooked steak in a heavy-duty freezer bag for up to 3 months.
Reheating: You can reheat the steak in the oven, in a pan, or in the microwave. An oven preheated to 250°F provides the overall best results. But if you want to accentuate that crust, reheat the steak in a well-heated pan.

Nutrition