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sliced bavette steak on plate topped with chimichurri

Bavette Steak

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.
Course dinner
Cuisine American, brazilian, French
Prep Time 5 minutes
Cook Time 6 minutes
Additional marinate time will vary. 2 hours
Total Time 2 hours 11 minutes
Servings 4 people
Calories 1443kcal
Author Aubrey
Cost $10


  • Grill, large sauté pan or cast iron skillet


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


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.


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: 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.


Calories: 1443kcal | Carbohydrates: 3g | Protein: 92g | Fat: 119g | Saturated Fat: 36g | Cholesterol: 277mg | Sodium: 313mg | Potassium: 1390mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2589IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 10mg