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Perfect Bavette Steak Recipe


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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 2 hours and 11 minutes
  • Yield: 4 servings

Description

Bavette steak 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.


Ingredients

Bavette Steak

  • 4 lb bavette steak, flank steak, skirt steak or flap steak

Chimichurri Marinade and Sauce

  • 1 bunch cilantro
  • 1 bunch italian parsley
  • 1 cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • ¼ cup red wine vinegar
  • 6-8 garlic cloves pressed or finely minced
  • 2 tbsp crushed red pepper
  • Salt and pepper to taste

Instructions

Steak Bavette

  1. 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.
  2. Using a fork or knife, pierce the bavette steak. Tenderize the meat by piercing it every 1/2 inch or so.
  3. Marinate the bavette 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.
  4. Coat the bavette steak in oil and season with kosher or sea salt.
  5. Heat the oil in a cast iron skillet or pan over high heat. Before adding the steak, make sure your pan is hot.
  6. Put the bavette steak in the pan. Do not move the steak so that it can caramelize.
  7. Cook for 3 minutes on each side, or until the steak reaches the desired level of doneness. Cooking temperatures are listed in the notes.
  8. 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.
  9. Make sure to use a sharp knife when slicing your steak. Depending on your preference, cut into 1/4 to 1/2-inch slices.
  10. 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.

Marinade and Sauce with Chimichurri

  1. Combine cilantro, Italian parsley, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt, and pepper in a food processor.
  2. Process until everything is well combined.
  3. Set aside a third of the sauce to serve on top of the finished bavette steak or as a dipping sauce.
  4. Marinate the bavette steak for 2–4 hours (if time allows). The longer you marinate the meat, the more tender and flavorful it will be.

Notes

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.

Grilled Bavette Steak: Preheat the grill to high heat. 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.

  • Category: Beef
  • Method: Steak
  • Cuisine: American

Nutrition

  • Serving Size: 4 servings
  • Calories: 1443kcal
  • Sugar: 1g
  • Sodium: 313&?
  • Fat: 119g
  • Carbohydrates: 3g
  • Protein: 92g
  • Cholesterol: 271mg

Keywords: Bavette steam recipe, steak recipe, bavette steak, perfect bave

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