This Bavette steak recipe is a flavorful and juicy steak cut that is similar to flank and skirt steak but even better!
Learn how to cook a perfect bavette steak with a herbaceous chimichurri sauce. You’re in for a treat if you’ve never tried a bavette steak recipe.
Because the bavette steak cut is not as well known as other beef cuts such as sirloin, tenderloin, New York strip, or ribeye, it may be more difficult to find good bavette steak recipes.
WHY THIS RECIPE WORKS
- You can grill the steak bavette or pan sear it in a frying pan or cast iron skillet. Remember to pair your beef bavette steak recipes with a Cherry Manhattan made with homemade Bourbon Cherries. Just a thought!
- Steak bavette is a highly adaptable cut of meat. It goes well with a variety of seasonings, marinades, and sauces. My Asian Steak Marinade can be used to marinate bavette and flank steak. Serve with a Chili Crisp or Zhoug dipping sauce for other bavette steak recipes.
- Bavette and its close cousin flank steak are both reasonably priced cuts of meat that don’t skimp on flavor. Serve this steak with Instant Pot Risotto or Whole30 Mashed Potatoes and a tasty side of Roasted Asparagus.
WHAT IS BAVETTE STEAK?
Bavette steak, also known as flap steak, is a cut of beef from the cow’s lower chest or abdominal muscles.
It is sometimes confused with flank or skirt steak, which are found nearby on the cow.
The French word for bib is bavette. This cut is known as sobrebarriga in Columbia, which means “over the belly.”
Bavette, also known as flank steak, is a long, flat cut of meat that is popular for grilling, braising, and broiling.
It’s also a popular substitute for skirt steak in fajitas. It’s the same cut as London broil, but it’s cut and cooked differently.
Because the bavette or flank is derived from the cow’s lower hindquarters, it is a well-worked area of the animal and can be tough. This cut is ideal for marinating and cutting across the grain (muscle fibers) to tenderize the meat.
INGREDIENTS FOR THIS RECIPE
Bavette Steak: Bavette steak can be purchased from your local butcher. It might not be as common in a grocery store. Flap steak, flank steak, or skirt steak are all similar options.
- Parsley from Italy
- Extra Virgin Olive Oil: This brand of extra virgin olive oil is one of my favorites. You can also use any neutral-flavored oil you have on hand, such as avocado, canola, or grapeseed oil.
- Rice Wine Vinegar: Seasoned rice wine vinegar is what I recommend. Both Marukan Seasoned Rice Vinegar and Nakano Seasoned Rice Vinegar are excellent choices and can be found in the Asian or vinegar/salad dressing sections of most supermarkets. Many grocery stores also sell a store brand of rice vinegar (ex: target).
- If you don’t have red wine vinegar, you can substitute apple cider or white vinegar.
- Red Pepper Crush
- seasoned with salt and pepper
HOW TO COOK BAVETTE STEAK
- Allow your steaks to come to room temperature for 30 minutes before cooking. While it is not required, it helps the meat cook more evenly.
- Using a fork or knife, pierce the bavette steak. Tenderize the meat by piercing it every 1/2 inch or so.
- Marinate the steak for up to 4 hours in the chimichurri. If you don’t have time to marinate, serve with the chimichirru sauce instead. Marinating, on the other hand, results in more flavorful and tender meat.
- Coat the steak in oil and season with kosher or sea salt.
- Heat the oil in a cast iron skillet or pan over high heat. Before adding the steak, make sure your pan is hot.
- Put the bavette steak in the pan. Do not move the steak so that it can caramelize.
- Cook for 3 minutes on each side, or until the steak reaches the desired level of doneness. Cooking temperatures are listed in the notes.
- Remove the bavette steak from the pan and set it aside for 5 minutes to rest. Place a piece of foil over the top to keep the heat in while it rests.
- Cooking Temperatures: Cook a rare steak to 125 degrees F, a medium rare steak to 135 degrees F, a medium to 145 degrees F, a medium well to 155 degrees F, and a well done steak to 160 degrees F.
- Cooking Instructions for Grilled Bavette Steak: Preheat grill to high. Cook for the same amount of time as specified in the recipe. Optional: quarter turn each side for grill marks halfway through cooking time.
- If you can’t find bavette steak, try these alternatives: flank steak, flap steak, and skirt steak. Cooking instructions remain the same.
HOW TO SLICE BAVETTE STEAK
Make sure to use a sharp knife when slicing your steak. Depending on your preference, cut into 1/4 to 1/2-inch slices.
To ensure a more tender bite, cut the bavette steak against the grain. The meat’s muscle fibers are referred to as the grain.
Look for muscle fibers and cut the opposite way. By removing these muscle fibers, the meat becomes more tender rather than chewy or tough.
WHAT DOES IT TASTE LIKE?
Bavette steak has a strong flavor that is distinctly beefy. It will be a stark contrast for anyone who is used to eating filet or even ribeye steaks.
However, many chefs believe that this cut is vastly underappreciated, and many people who try bavette steak for the first time will wonder why it isn’t more popular!
Because bavette can be quite tough if cooked incorrectly, it is critical to ensure that it is prepared correctly (see more below).
You should also cut the meat across the grain rather than in the direction of the grain. As a result, the meat has shorter fibers, making it much more tender.
HOW TO PREPARE IT BEFORE COOKING
If you buy steak that hasn’t been fully prepared by the butcher, you may need to cut it into portions yourself.
Check that none of the pieces are too big (as Bavette is typically uneven in thickness it will cook less evenly the more variation you have).
If there is a silvery film over parts of the meat, you can carefully cut underneath it and peel it off with a sharp knife.
If you’re cooking bavette to eat as a whole steak (center of the plate), advance preparation is essential for a tender result.
To increase the tenderness of the steak, marinate it for several hours (at least three, but ideally overnight). This will aid in breaking down the meat while also adding flavor.
Some great marinade options are listed below. Alternatively, you can tenderize the meat by hammering it (see ‘how to cook’ for more information).
If you’re going to use the steak in a stir-fry or something like fajitas, cut it into thin slices first.
To achieve a tender result, slice across the grain rather than along the length of the grain. Marinating is recommended once more.
Regardless of how you cook the steak, remove it from the fridge an hour before cooking to allow it to come to room temperature.
WHAT CAN I SERVE IT WITH?
You can prepare a bavette steak in the same way that you would a ribeye or filet. A few carefully chosen side dishes and a flavorful sauce are always welcome additions.
IDEAS FOR SIDE DISHES
- Roast potatoes with lemon and thyme
- Leeks and tomatoes roasted
- Grilled asparagus with balsamic glaze and red onion
- Coleslaw with kale
- Mashed parsnips and potatoes
- Salsa verde Italiana – adds a fresh and herbaceous note to the dish.
- Diane sauce is a traditional, creamy mushroom steak sauce.
- Red wine jus – for an extra layer of decadence and richness.
- Red pesto may appear unusual, but this earthy sauce goes well with almost anything!
Frequently Asked Questions
Grilling or searing bavette steak in a pan or cast iron skillet is the best way to prepare it. Traditionally, marinating the steak and cutting across the grain results in a more tender bite.
Bavette steak is a cut of meat from the cow’s belly or lower chest. Flap steak is another name for it.
Wagyu bavette steak and Wagyu flank steak are similar. Wagyu beef is a type of beef derived from specialty Japanese cattle breeds. This beef is well-known for its rich flavor and extensive fat marbling. To produce the highest quality meat, the cattle are fed a special diet and raised in superior conditions.
Bavette steak is ideal for fajitas and stir-fry dishes. It’s also delicious when marinated and grilled, or when cooked in a pan or cast iron skillet.
Flat iron steak is not the same as bavette steak. Bavette is also known as flap steak, and it comes from the cow’s belly/lower chest. Flat iron is derived from the cow’s shoulder/top blade.