Bavette Steak: A Flavorful Cut Perfect for Grilling

Bavette steak is a flavorful and tender cut of beef that is often overlooked but deserves a spot on your dinner table. Also known as flap steak, bavette steak comes from the bottom sirloin area of the cow, and it is known for its rich, beefy flavor and unique texture. It’s similar in appearance and taste to skirt steak or flank steak but with a more tender bite. Bavette steak is perfect for grilling, pan-searing, or broiling, and it pairs wonderfully with marinades and bold seasonings. In this guide, we’ll explore what makes bavette steak special, provide tips for cooking it to perfection, and share some delicious recipes and serving suggestions.

What is Bavette Steak?

Bavette steak, also known as flap steak or flap meat, is a cut of beef from the bottom sirloin section, near the flank. The term “bavette” means “bib” in French, referring to its long, flat shape. This cut is relatively thin and marbled, which contributes to its tenderness and intense beef flavor when cooked properly. Bavette steak is often compared to flank or skirt steak, but it is more tender and juicy, making it an excellent choice for grilling or searing.

Why Choose Bavette Steak?

Bavette steak offers several advantages that make it a great choice for home cooks:

• Flavorful: Bavette steak is known for its rich, beefy flavor that stands up well to marinades, rubs, and sauces.
• Tender: When cooked correctly, bavette steak is tender and juicy, making it a great option for those who enjoy a tender steak without the high price tag of more premium cuts.
• Versatile: This cut is incredibly versatile and can be cooked in various ways, including grilling, pan-searing, broiling, or even slow-cooking.
• Affordable: Bavette steak is generally more affordable than other cuts like ribeye or filet mignon, making it a great choice for a delicious, budget-friendly meal.

These benefits make bavette steak a fantastic option for anyone looking to enjoy a flavorful, tender steak without breaking the bank.

Ingredients for Bavette Steak

To cook a simple and delicious bavette steak, you will need the following ingredients:

• Bavette Steak: 1 ½ to 2 pounds of bavette steak. Provides the base for the dish with its rich, beefy flavor.
• Olive Oil: 2 tablespoons of extra virgin olive oil. Helps create a beautiful sear and adds richness.
• Garlic: 3 cloves of garlic, minced. Adds aromatic flavor to the steak.
• Salt: 1 teaspoon of kosher salt. Enhances the natural flavor of the beef.
• Black Pepper: 1 teaspoon of freshly ground black pepper. Adds a hint of spice and complements the beef.
• Fresh Herbs: 2 tablespoons of chopped fresh herbs such as rosemary, thyme, or parsley. Adds a fresh, herbal note to the steak.

These ingredients combine to create a simple yet flavorful bavette steak that’s perfect for any occasion.

Step-by-Step Cooking Instructions

Grilling Bavette Steak

1. Prepare the Steak:
Remove the bavette steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly. Pat the steak dry with paper towels to remove any excess moisture, which helps achieve a good sear.

2. Season the Steak:
Rub the steak with olive oil on both sides. Season generously with salt, black pepper, and minced garlic, pressing the seasoning into the meat. If using fresh herbs, sprinkle them over the steak.

3. Preheat the Grill:
Preheat your grill to high heat (about 450°F to 500°F). For a gas grill, turn all burners to high. For a charcoal grill, arrange the hot coals on one side for direct heat grilling.

4. Grill the Steak:
Place the bavette steak on the grill over direct heat. Grill for about 4-5 minutes per side for medium-rare, or until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium.

5. Rest the Steak:
Remove the steak from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicier steak.

6. Slice and Serve:
Slice the bavette steak against the grain into thin slices. This helps break up the muscle fibers and makes the steak more tender. Serve hot with your favorite side dishes and sauces.

Pan-Searing Bavette Steak

1. Prepare the Steak:
Follow the same steps as above to bring the steak to room temperature and season it.

2. Heat the Pan:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot. Add a tablespoon of olive oil and swirl to coat the pan.

3. Sear the Steak:
Place the seasoned bavette steak in the hot pan. Sear for 4-5 minutes per side, or until a deep brown crust forms and the steak reaches your desired doneness. If the steak is thick, you can also sear the edges for 1-2 minutes.

4. Rest the Steak:
Remove the steak from the pan and let it rest on a cutting board, loosely covered with foil, for 5-10 minutes.

5. Slice and Serve:
Slice the steak against the grain into thin slices and serve hot.

These steps guide you through grilling and pan-searing bavette steak to perfection, ensuring a flavorful and tender result every time.

Tips for Perfect Bavette Steak

To ensure your bavette steak turns out delicious and tender every time, keep these tips in mind:

• Bring to Room Temperature: Letting the steak sit at room temperature before cooking helps it cook more evenly and prevents it from becoming tough.
• Season Generously: Don’t be shy with the seasoning. A good amount of salt and pepper, along with other spices or herbs, enhances the natural flavor of the bavette steak.
• Cook to the Right Temperature: Use a meat thermometer to check the internal temperature of the steak to ensure it’s cooked to your liking. Bavette steak is best enjoyed medium-rare to medium for the most tender texture.
• Let It Rest: Resting the steak after cooking allows the juices to redistribute, resulting in a juicier and more flavorful steak.
• Slice Against the Grain: Slicing the steak against the grain helps break up the muscle fibers, making the steak more tender and easier to chew.

Following these tips will help you create a delicious and perfectly cooked bavette steak every time.

Delicious Bavette Steak Recipes

1. Garlic Herb Bavette Steak

Ingredients:

• 1 ½ pounds bavette steak
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Season the bavette steak with olive oil, garlic, rosemary, thyme, salt, and pepper. Let it marinate for at least 30 minutes.
2. Preheat the grill to high heat or heat a cast-iron skillet over medium-high heat.
3. Grill or sear the steak for 4-5 minutes per side, or until it reaches your desired doneness.
4. Let the steak rest for 5-10 minutes before slicing against the grain. Serve with roasted potatoes or a fresh salad.

2. Bavette Steak with Chimichurri Sauce

Ingredients:

• 1 ½ pounds bavette steak
• Salt and pepper, to taste
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil

Instructions:

1. Season the bavette steak with salt and pepper. Let it sit at room temperature for 30 minutes.
2. In a bowl, combine parsley, cilantro, red wine vinegar, garlic, red pepper flakes, and olive oil. Mix well and set aside.
3. Preheat the grill or skillet to high heat and cook the steak for 4-5 minutes per side.
4. Let the steak rest for 5-10 minutes. Slice against the grain and serve with the chimichurri sauce drizzled on top.

3. Balsamic Glazed Bavette Steak

Ingredients:

• 1 ½ pounds bavette steak
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard

Instructions:

1. Season the steak with olive oil, salt, and pepper. Let it sit at room temperature for 30 minutes.
2. In a small saucepan, combine balsamic vinegar, brown sugar, and Dijon mustard. Simmer over medium heat until thickened, about 5-7 minutes.
3. Preheat the grill or skillet to high heat and cook the steak for 4-5 minutes per side.
4. Let the steak rest for 5-10 minutes. Slice against the grain and drizzle the balsamic glaze over the steak. Serve with roasted vegetables or mashed potatoes.

These recipes showcase the versatility of bavette steak and provide delicious options for incorporating it into your meals.

Nutritional Information

Bavette steak is a nutritious and satisfying cut of beef that can be part of a balanced diet. Here’s a general breakdown based on one serving (4 ounces of cooked bavette steak):

Per Serving (Based on 4 servings):

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 70mg
• Total Carbohydrates: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 25g

Balancing Indulgence:

Bavette steak can be a delicious and satisfying part of a balanced meal when enjoyed in moderation. Pair it with fresh vegetables, whole grains, and healthy fats for a nutritious and complete meal.

Serving Suggestions

Bavette steak is a versatile dish that can be served with a variety of sides. Here are some serving suggestions:

• With Roasted Potatoes: Serve bavette steak with crispy roasted potatoes or sweet potatoes for a hearty and satisfying meal.
• With a Side Salad: Pair the steak with a fresh green salad or Caesar salad for a light and refreshing contrast.
• With Grilled Vegetables: Serve bavette steak with grilled vegetables like asparagus, bell peppers, or zucchini for added color and nutrition.
• With Rice or Quinoa: Pair the steak with a side of rice or quinoa for a filling and nutritious accompaniment.
• With a Chimichurri Sauce: Drizzle chimichurri sauce over the steak for a zesty and flavorful topping that complements the beef.

These serving suggestions will help you enjoy bavette steak in a variety of ways, whether you’re having it for a family dinner or a special occasion.

FAQs

Can I marinate bavette steak?

Yes, marinating bavette steak can enhance its flavor and tenderness. A simple marinade of olive oil, garlic, herbs, and a touch of acid like lemon juice or vinegar works well. Marinate the steak for at least 30 minutes or up to 4 hours in the refrigerator.

How do I store leftover bavette steak?

Store leftover bavette steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy it cold in salads or sandwiches.

Can I freeze bavette steak?

Yes, bavette steak can be frozen. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

What is the best way to reheat bavette steak?

To reheat bavette steak without drying it out, use a skillet over low heat or reheat it in a 250°F oven until warmed through. Avoid using the microwave, as it can make the steak tough.

Is bavette steak good for grilling?

Yes, bavette steak is excellent for grilling. Its thin, marbled cut cooks quickly and evenly on a hot grill, developing a delicious sear while remaining tender and juicy inside.

Conclusion

Bavette steak is a delicious and versatile cut of beef that’s perfect for grilling, pan-searing, or broiling. With its rich, beefy flavor and tender texture, this steak is sure to become a favorite in your kitchen. By following the steps and tips outlined in this guide, you can create a delicious bavette steak that’s perfect for family dinners, special occasions, or entertaining guests. Enjoy experimenting with different recipes and serving suggestions to make this steak a staple in your cooking repertoire!