Grilled Bavette Steak

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!

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 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.

Video

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