Bavette steak is a flavorful and juicy steak cut, similar to flank steak and skirt steak but even more delicious! Learn how to cook bavette steak to perfection and top with an herbaceous chimichurri sauce.
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If you have never tried a bavette steak recipe, you are in for a treat. The bavette steak cut is not as well know as some other cuts of beef such as sirloin, tenderloin, New York strip or ribeye so it might be harder to find good bavette steak recipes.
Don’t let that fool you! Steak bavette is a rich and meaty flavored beef cut that works well with big bold seasonings, marinades and sauces such as chimichurri. This bavette steak recipe also works well with my Asian Steak Marinade for a rich umami, spicy, sweet and deliciously bold flavor!
The term bavette steak is easily confused with other cuts and often referred to by different names. You might have heard flank steak, flap steak, wagyu bavette, steak bavette, beef bavette or sirloin bavette. The most important thing to remember? It’s delicious! And if you happen to be in the mood for a fancy burger, be sure to check out this Wagyu Burger!
Why this recipe works
- You can enjoyed grilled steak bavette or you can pan sear in a frying pan or cast iron skillet. Don’t forget to enjoy your beef bavette steak recipes with a Cherry Manhattan with homemade Bourbon Cherries. Just sayin!
- Steak bavette is a very versatile cut of meat. It works well with many different seasonings and marinades and sauces. You can marinate bavette and flank steak in my Asian Steak Marinade. For other bavette steak recipes, try serving with a Chili Crisp or Zhoug dipping sauce.
- Bavette and it’s close cousin flank steak are reasonably priced of meat with no sacrifice on flavor. Serve this steak with a side of Instant Pot Risotto or Whole30 Mashed Potatoes and a delicious side of Roasted Asparagus.
What is bavette steak?
Bavette steak, also more widely known as flap steak, is a cut of beef from the lower chest or abdominal muscles of the cow. It can sometimes be confused with flank steak or skirt steak which is located nearby on the cow. Bavette is the French name for bib. In Columbia, this cut is called sobrebarriga which means “over the belly.”
Bavette or flank steak is a long flat cut of meat popular for grilling, braising and broiling. It is also very popular as a substitute for skirt steak in fajitas and is the same cut as London broil but it cut and prepared differently.
Because the bavette or flank comes from the cows lower hindquarters, it is a well exercised part of the cow and can often be tough. This cut lends itself we to marinating and cutting across the grain (muscle fibers) to make the meat more tender.
Ingredients for this recipe
Bavette steak
Bavette Steak: You can purchase bavette steak at your local butcher. It might not be as widely available in a grocery store. A similar option would be flap steak, flank steak or skirt steak.
Chimichurri
- Cilantro
- Italian Parsley
- Extra Virgin Olive Oil: I enjoy this brand of extra virgin olive oil. You can also use other neutral flavored oil that you have on hand, such as avocado oil, canola oil or grapeseed oil.
- Rice Wine Vinegar: I recommend seasoned rice wine vinegar. Marukan Seasoned Rice Vinegar and Nakano Seasoned Rice Vinegar are both good choices and are often found in the Asian or vinegar/salad dressing section of most grocery stores. Many grocery stores also carry a store brand version of rice vinegar (ex: target).
- Red Wine Vinegar: If you don’t have red wine vinegar, you can use apple cider or white vinegar.
- Garlic
- Crushed Red Pepper
- Salt and Pepper
How to cook bavette steak
- Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
- Pierce bavette steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
- Marinate steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichirru sauce. However, marinating allows for a more flavorful and tender meat.
- Coat steak with oil and sprinkle with kosher or sea salt.
- Add oil to cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
- Place bavette steak into pan. Do not move steak so that it has time to caramelize.
- Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
- Remove bavette steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
Cooking Temperatures: Rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
Grilled Bavette Steak Recipe: Heat grill to high. Cook for approximately the same cook times as indicated in recipe. Optional: quarter turn each side halfway through cook time for grill marks.
Flank Steal, Flap Steak and Skirt Steak: If you cannot find bavette steak, these cuts are similar substitutes. Follow same cooking instructions.
How to slice bavette steak
When you slice your steak, be sure to use a sharp knife. Cut in ¼ to ½ slices based on preference. It is important to cut the bavette steak against the grain for a more tender bite.
The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.
FAQ and expert tips
The best way to cook bavette steak is grilled or seared in a pan or cast iron skillet. Typically marinating the steak and cutting across the grain makes for a more tender bite.
Bavette steak is the cut of meat from the belly or lower chest of the cow. It is also known as flap steak.
Wagyu bavette steak is similar to Wagyu flank steak. Wagyu beef is a type of beef derived from specialty breeds of Japanese cattle. This beef is known for its extensive fat marbling and rich flavor. The cattle are raised on a special diet and in superior conditions to produce the best quality meat.
Bavette steak is good for fajitas and stir fry. It is also excellent when marinated and grilled or cooked in a pan or cast iron skillet.
Bavette steak is not the same as flat iron steak. Bavette is also known as flap steak which comes from the belly/lower chest of the cow. Flat iron comes from the shoulder/top blade of the cow.
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Bavette Steak
Equipment
- Grill, large sauté pan or cast iron skillet
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 tablespoon crushed red pepper
- Salt and pepper to taste
Instructions
Bavette Steak
- Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
- Pierce bavette steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
- Marinate bavette steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichirru sauce. However, marinating allows for a more flavorful and tender meat.
- Coat bavette steak with oil and sprinkle with kosher or sea salt.
- Add oil to cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
- Place bavette steak into pan. Do not move steak so that it has time to caramelize.
- Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
- Remove bavette steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
- When you slice your steak, be sure to use a sharp knife. Cut in ¼ to ½ slices based on preference.
- It is important to cut the bavette steak against the grain for a more tender bite. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.
Chimichurri Marinade and Sauce
- In food processor, combine cilantro, Italian parsley, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt and pepper.
- Process until thoroughly combined.
- Reserve ⅓ portion for sauce to serve on top of finished bavette steak or as dipping sauce.
- Marinate bavette steak for 2 to 4 hours (if time allows). The longer you marinate the more tender and flavorful the meat will be.
Laurie
Perfect New Year 2022 supper for my husband and I. We were unable to have anyone join us but will keep this recipe for the future. Served with a simple vegetable chow mein. It was a healthy and memorable dinner
Dianna
Turned out great! Thanks