Similar to flank steak, skirt steak or hanger steak, bavette steak is lean, tender, incredibly flavorful and easy to cook. This tender, juicy steak is marinated in a simple marinade and then grilled to perfection. Serve it with some bright and herby chimichurri sauce for a delicious steak dinner that’s perfect for company or any night of the week.
If you like flank steak or skirt steak, you will absolutely love bavette steak! It’s a highly underrated cut of meat that’s full of rich, beefy flavor and cooks quickly on the stove or grill. I love this cut because it has a higher fat content than flank steak or skirt steak so it’s way more tender and the looser grain of the muscle fibers make it perfect for taking on the flavors of a delicious marinade.
Bavette steak is great for slicing up to feed a crowd. It’s great on it’s own but also lends itself well to tacos, fajitas a steak salad or stir fry. Whatever you use flank steak for, bavette can take it up a notch!
What is Bavette steak?
Bavette or sirloin flap steak is flat and contains a great ratio of muscle to fat. The name “bavette” is the french word for bib and it comes from the bottom sirloin of the cow, specifically at the intersection of the sirloin, short loin and flank. It’s next to the region that contains that contains flank steak and skirt steak but it’s much deeper inside. Because it’s further away from the exterior, the muscles are not exercised as often, resulting in much more tender meat.
Where can I buy Bavette steak?
Don’t be surprised if you can’t find this cut of meat in your regular grocery store, it can be a bit hard to find. The reason why is that each cow only yields about 2-4 pounds of whole bavette. This lesser known beef cut is considered to be a butcher’s cut – one the “secret” cuts of beef that butchers used to save for themselves because they are unique and relatively small.
My local butcher shop, Paulina Market, in Chicago usually has it behind the counter. I’ve also seen it at farmer’s markets and online butchers like Porter Road or Snake River Farms.
- Bavette steak
- Garlic – thinly sliced cloves of fresh garlic for the marinade.
- Soy sauce – I always use a low sodium variety in my recipes.
- Red wine vinegar
- Worcestershire sauce
- Olive oil
- Salt & black pepper – definitely recommend garnishing with some flaky salt.
- Chimichurri – serve with with my Cilantro Chimichurri Sauce for some serious deliciousness!
The bavette cut, done right, makes perfectly juicy, tender, flavorful steak. Start with the marinade by thinly slicing garlic cloves and combining them with the rest of the marinade ingredients.
Add the whole steak to a plastic zip top bag or shallow dish and pour in the marinade. If you’re using a bag, squeeze out as much air as possible before sealing. If you’re using a dish, cover it tightly and turn it over in the marinade a few times throughout the marinating process. Marinate in the refrigerator for a minimum of one hour, 3-4 hours is ideal.
When you’re ready to cook, take the steak out of the fridge and let it come to room temperature for about 30 minutes. While the steak is coming to temperature, make the Chimichurri or whatever else you are serving it with.
Remove the steak from the marinade and shake off any garlic stuck to the meat – you don’t want this to burn on a hot grill. Grill over high heat for 3-5 minutes per side or until the internal temperature in the thickest part of the steak reaches between 125-130 degrees f for medium rare or until desired doneness. I pull mine off at exactly 125 degrees as the temperature will continue to rise another 2-3 degrees during carryover cooking.
Transfer meat to a cutting board and let it rest for 5-10 minutes before slicing against the grain. Garnish steak with some flaky sea salt, freshly cracked black pepper and serve on a platter with a dish of Chimichurri on the side.
Tips for recipe success
- Marinate the steak for at least one hour. 3-4 is preferred for best flavor. The marinade has highly acidic ingredients and marinating for any longer may change the structure of the meat, breaking down the muscle fibers and causing it to become mushy.
- Whether you’re using a charcoal grill or a gas grill, cook the steak directly over the heat source. You want a nice sear on the exterior with a perfectly cooked, medium rare center. I often use a grill pan or my indoor grill to make this recipe. If you don’t have a grill, this can easily be done in a cast iron skillet.
- Use a meat thermometer! An instant read thermometer takes all of the stress out of cooking the perfect steak. It’s one of the best tools you can have in your kitchen. I highly recommend the Meater Plus wireless meat thermometer. You can just set it and get an alert on your phone when your meat is perfectly cooked!
- Always slice your steak against the grain. You will be able to see which direction the muscle fibers run throughout the steak. Slice perpendicular to the grain for tender meat. If you slice along the grain, your meat may be tough and chewy.
More grilling recipes you will love
Easy Marinated Grilled Bavette Steak with Chimichurri
- Thinly slice the garlic cloves and combine with soy sauce, red wine vinegar, Worcestershire sauce and olive oil.
- Add the whole steak to a zip top bag or baking dish and pour in the marinade. If using a bag, squeeze out as much air as possible before placing in the refrigerator. If using a dish, cover tightly and flip the steak over in the marinade a few times throughout the process. Marinate in the refrigerator for a minimum of one hour and up to 4 hours.
- When you're ready to cook, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
- Prepare your grill for high, direct heat.
- Remove steak from the marinade and scrape off any garlic stuck to the meat. Discard the remaining marinade. Grill for 3-5 minutes per side or until the internal temperature in the thickest part of the meat reads between 125-130 degrees f for medium rare.
- Place the steak on a cutting board and let it rest for 5-10 minutes. Slice steak against the grain, garnish with flaky salt and fresh cracked pepper and serve with chimichurri sauce.
- Rare – 120F. The steak has cool-to-warm red center, and soft, tender texture.
- Medium Rare -130F. Steak will have warm red center – perfect steak texture with a nice brown crust.
- Medium – 140F. The steak will have a hot pink center and slightly firmer texture.
- Medium Well -150F. The steak will have a mostly brown center and firm texture.
- Well Done – 160+F. The steak will have no color left, will be very firm and much drier.