Easy Marinated Grilled Bavette Steak with Chimichurri
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.
Servings: 4 to 6
Calories: 420kcal
Equipment
Ingredients
- 2 lbs bavette steak
- 3 cloves garlic thinly sliced
- 3 tablespoons soy sauce low sodium preferred
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- flaky salt and black pepper to taste
- 1 recipe Cilantro Chimichurri Sauce
Instructions
- 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.
Notes
Steak loses fat and moisture as it cooks. This cut of beef is best enjoyed medium rare or between 125-130 degrees f for best flavor and texture.
Steak temperatures:
- 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.
Nutrition
Calories: 420kcal | Carbohydrates: 2g | Protein: 50g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 136mg | Sodium: 915mg | Potassium: 841mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg