Bavette Steak (Easy Recipe) - Peel With Zeal

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This cast iron seared steak is bringing juicy flavor to the table. This bavette steak recipe gets a double dose of seasoning thanks to the balsamic marinade that becomes a sauce. Plus I included grilling instructions just in case!

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Bavette steaks have been making a comeback as of late. If you enjoy flank steak, skirt steak, or hanger steak, then you are going to love this recipe!

Often called a butcher's cut, because the butcher would save back this piece of the sirloin for themselves, bavettes may not be as popular as a New York strip or a filet mignon but they are big on flavor.

While I am sticking with this herby balsamic marinade, you venture out with your sauces. Try chimichurri, the best wild ramp pesto when you're feeling fancy, or add a dry rub similar to my seasoned flank steak recipe.

Jump to:

• 📖Why My Recipe Works
• 🧾Ingredient Notes
• ⏲️How to Cook a Bavette Steak
• 👩🏻‍🍳 Expert Tips
• More Steak Recipes
• 🌡️Storing Leftovers
• Common Recipe Questions
• 📖 Recipe Card
• ⭐Reviews

📖Why My Recipe Works

• Flap steaks, like a bavette, benefit from a tenderizing marinade or rub. My marinade is made with pantry staples but takes a nod from French cuisine.
• Cooking the steak quickly at a high temperature to achieve a crispy crust and a tender interior.
• Bavette steak comes from the sirloin, making it more affordable than premium steak cuts but with all the flavor steak lovers expect.

🧾Ingredient Notes

• Steak- Bavette steaks are found most often at your local butcher shop. I rarely find a bavette cut at the grocery store. But if you can, it is a great option for an inexpensive and delicious cut of meat.
• Oil- Mixing the butter and olive oil together prevents the butter from burning while giving the steak a delicious flavor.
• Balsamic Vinegar- The star of the show. Because we are also using it as a sauce go for the good stuff.
• Mustard- Grainy or dijon. Not yellow mustard.
• Herbs- I prefer a mix of dried and fresh herbs or you can go with all fresh but do not use all dried.

⏲️How to Cook a Bavette Steak

1. For a smooth marinade, remove the stems of the fresh herbs before adding to the blender.
2. Reserve some of the balsamic sauce for later while using the rest to marinate the steak.

3. Shake the excess balsamic marinade off before seasoning with additional salt and pepper.

4. Sear the steaks in a mixture of butter and oil in a cast iron pan to your desired doneness. Medium rare, or 135 F degrees, is my recommendation.
5. Rest the steaks for 5 to 10 minutes. Cut across the grain and serve with the reserved steak sauce.

🥗What to Serve with Balsamic Steak

During the Fall and Winter months, I crave hearty side dishes like parmesan and herb-baked rutabaga, baked mushrooms with balsamic, and lemon-roasted potatoes with feta.

But during the warm months of the year, I prefer vibrant side dishes like this spicy coleslaw recipe, easy tomato pie, or a sweet potato salad.

And no matter the season, I am obsessed with these green beans and garlic.

👩🏻‍🍳 Expert Tips

1. Let your sirloin bavette steaks sit at room temperature for 30 minutes before cooking.
2. Sprinkle with salt and pepper. Don't go overboard with the seasoning because you have already added flavor.
3. If you want to add a finishing salt, do so AFTER you have sliced it.
4. If you marinate the steak overnight, be sure to set out the reserved sauce for at least 30 minutes. The sauce should be served at room temperature.
5. Move the steak to a cutting board and cover with foil. This resting time lets the juices redistribute throughout the meat, so every bite is tender and juicy.

More Steak Recipes

• Grilled Flank Steak with Chimichurri
• Garlic Butter Sirloin Steak
• Lamb Steaks with Caper Pan Sauce
• Juicy Garlic Butter Steak Bites

🌡️Storing Leftovers

To store leftover cooked bavettes, cool to room temperature before pacing a sealed container in the refrigerator. The leftover steak will keep for 3 days.

Leftovers can be eaten cold, on a salad, or reheat on the stovetop for use in wraps, stir fry, and more.

Common Recipe Questions

What cut is a bavette?

Bavette is the french word for bib. A bavette steak comes from the bottom flap of the sirloin section and is often called a sirloin flap steak.It is a thin steak with a fine texture best seared in a cast iron pan or grilled. In the US, it is often mistaken for a flank steak, which comes from the cow's abdomen and looks similar, which ironically is also a bib steak.Bavette steaks are best when marinated and either quickly seared in a cast-iron skillet or grilled at a high temperature. Cook until your desired doneness. Although above medium is not recommended.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

📖 Recipe Card

Balsamic Bavette Steak (cast iron or grill)

Perfectly seared bavette steak with a fresh herb and balsamic sauce. Starting with a quick but flavorful marinade, this recipe is my favorite way to cook a flap steak. Servings: 4 Prep: 10 minutes mins Cook: 15 minutes mins Marinade 1 hour hr Total: 1 hour hr 25 minutes mins 5 from 26 votes PRINT PIN REVIEW

Ingredients 1x2x3x

• ▢ 1 ½ pounds Bavette steak
• ▢ 1 ½ teaspoon kosher salt
• ▢ ¾ teaspoon black pepper
• ▢ 1 Tablespoon olive oil
• ▢ 1 Tablespoon unsalted butter

Balsamic Sauce and Marinade

• ▢ 2 garlic cloves
• ▢ 1 Tablespoon fresh parsley roughly chopped
• ▢ 1 Tablespoon fresh rosemary stems removed and roughly chopped
• ▢ ½ Tablespoon dried oregano
• ▢ 2 Tablespoons Dijon mustard
• ▢ ½ cup balsamic vinegar
• ▢ 1 cup extra-virgin olive oil
• ▢ Kosher salt and pepper

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Instructions

Balsamic Sauce and Marinade

• Combine all the ingredients in a blender. Process on high for 1 minute until creamy.2 garlic cloves, 1 Tablespoon fresh parsley, 1 Tablespoon fresh rosemary, ½ Tablespoon dried oregano, 2 Tablespoons Dijon mustard, ½ cup balsamic vinegar, 1 cup extra-virgin olive oil
• Add the meat to a freezer bag and pour all but ¼ cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.1 ½ pounds Bavette steak
• Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.Kosher salt and pepper

How to Cook a Bavette Steak- Cast Iron Method

• Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).1 ½ pounds Bavette steak, ¾ teaspoon black pepper, 1 ½ teaspoon kosher salt
• Heat the olive oil and butter in a cast iron skillet over medium high heat. Be sure to turn your vent hood on! Add the steaks and cook for 3 to 4 minutes per side for medium rare. Or cook longer to your desired doneness.1 Tablespoon olive oil, 1 Tablespoon unsalted butter
• Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,

How to Cook a Bavette Steak- Grill Method

• Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).
• Set up your grill for direct heat, between 400 and 450 degrees. Place the steaks on the grill and grill for 4 minutes per side, flipping only once for medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.
• Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.

Video

Notes

Bavette Steak Substitutes

• Flank steak and hanger steaks make the best substitutes for bavettes.

Beef Internal Cooking Temperatures

• Rare (cool red center)- 125 F degrees
• Medium Rare (warm red center)- 135 F degrees
• Medium (warm pink center)- 145 F degrees
• Medium Well (slightly pink center)-150 F degrees
• Well Done (little to no pink)- 160F degrees

Equipment

• Blender
• Cast Iron Skillet
• Instant Read Meat Thermometer

Nutrition

Calories: 546kcal | Carbs: 3g | Protein: 35g | Fat: 44g | Fiber: 1g Author: Jen Wooster Course: Main Course Cuisine: American Did You Enjoy This Recipe?Leave a comment below. Jump to comments.