Bavette Steak

This bavette steak comes out so super tender, so juicy, and so, so tasty. Plus, it comes with a refreshingly zesty chimichurri sauce that takes it over the top. The best part about the dish though is that it cooks up in less than 10 minutes! 

My Take On Bavette Steak

If you've never heard of bavette steak before, it's a French saying for flank steak. It's sometimes referred to as sirloin flap steak, hanger steak, or sirloin bavette.

Since bavette steak is thin, it's best cooked quickly to retain flavor without drying out. And since that's the case, that's exactly how I like to cook it - it's also of course how this recipe calls to cook it too.

 In one word it's delicious. In five words it's..."out of this world good".

Plus, as I alluded to just a second ago, making these bavette steaks is about as easy as it gets. Less than a handful of steps are all you have to follow to make 'em and then the steaks cook up in 10 minutes or less.

Sounds simple, right? Well, that's because it is.

By the way, if you're looking for a couple of tasty sides to make to go along with the steak, a few of my go-to's to serve next to it are these honey glazed carrots, this loaded baked potato casserole and these Texas Roadhouse rolls.

Ingredients

One of my favorite things about this recipe is that it's made with stuff I always have around the house. I hardly ever have to go shopping for any of the ingredients besides the steaks that is.

Anyway, here's what you'll need to make the bavette steaks:

• 1.5lb. bavette steak or flank steak

And here's what you'll need for the chimichurri:

• 1 cup chopped cilantro
• 1 cup chopped parsley
• ½ cup extra virgin olive oil
• 2 tablespoon rice wine vinegar
• 2 tablespoon red wine vinegar
• 4 cloves garlic, chopped finely
• 1 tablespoon red pepper flakes
• Salt and pepper, to taste

Not bad, right?!

Now, if you want to elevate this recipe a little bit, you can use wagyu bavette steak. It's definitely a splurge, but the taste is incredible!

By the way, if you end up with some leftover cooked steak after you make this recipe, it tastes really good mixed in with this Uncle Roger fried rice. I make the fried rice with my leftovers almost every time I end up with some.

How To Cook Bavette Steak

As I mentioned before, this recipe couldn't be any easier to make. Once you marinate the steak it'll take you just a few minutes to prep and cook it.

So, with that said, let's stop wasting time and get cooking!

Step 1: Make The Marinade

The first thing you'll do is make the marinade.

To do this, you'll want to combine all of the ingredients for the chimichurri in a large bowl and blend 'em together with an immersion blender. Alternatively, you can add all of the ingredients to a blender - or the bowl of a food processor - and pulse to blend the marinade until it combines.

Once you've got it all mixed up, you'll want to reserve ⅔ of it to use as your marinade and ⅓ of it to use as a topping to the steak once it's done cooking.

Step 2: Tenderize And Marinade The Steak

Once you've made the marinade, you're going to tenderize the meat by piercing the steak with a fork every ½-inch. 

Then, once you've tenderized the meat, you can place your bavette steaks in a bowl and pour the marinade on top of it. Now you'll want to let the steaks marinade in the fridge for at least 4 hours.

Step 3: Cook The Bavette Steak In A Pan

Once the 4 hours are up, you can heat a large cast iron skillet or griddle pan over medium-high heat. As soon as the cast iron pan is hot, you can add the marinated steak to it and cook the steak for 3 minutes on each side.

If you like a medium rare steak with a warm red center, then the 6 minutes of total cooking time should be enough. If you're unsure about its doneness though you can use a meat thermometer and make sure it has an internal temperature of 125°F.

With that said, if you like your steak more medium well, then continue cooking it for 2 minutes per side - or until it reaches your desired doneness.

Step 3B: Make Grilled Bavette Steak

If you prefer to grill your steaks, you can go that route with the recipe too. Just set your grill or grill pan to medium-high heat and lightly oil the grates with a little olive oil or cooking spray.

Then, when the grill is hot (around 450°F.) you can add your marinated steaks to it and grill 'em for around 2 minutes per side -  that is of course if you're trying to make them medium-rare. Again, if you want your grilled steaks more well-done, just cook 'em for an additional minute or so on each side.

Step 4: Rest, Slice, And Serve

Once the steak has finished cooking you'll want to remove it from the heat and allow it to rest for 5 minutes before slicing it.

Then, when you do slice your bavette steaks you'll want to slice them against the grain. Finally, once you've got them sliced up you can top 'em with the reserved chimichurri sauce and enjoy 'em!

My Recommendations for Storing Bavette Steak

This recipe for bavette steak makes 2 servings, so it should be just enough for your next date night or a small dinner for two. That said, it's super easy to double up on this recipe if you want to make it as a family dinner. That's what I usually do when I make it for the fam anyway.

With that said, if you do end up with leftovers, you can store your cooked steak in the fridge for up to 3-4 days in an airtight container. Alternatively, if you want your steak to last even longer, you can freeze it in a freezer-safe bag for up to 3 months.

My Recommendations For Reheating Bavette Steak

Leftover bavette steak is pretty darn good cold, but it's even better warmed up.

Just keep in mind that since bavette steaks are super thin, it can be hard to reheat them without drying them out. That said, I've found the best way to guarantee a juicy steak is to reheat it in an oven preheated to 250°F. Just transfer the leftover steak to a baking sheet above a wire rack and cook the steak for about 15-20 minutes or until it's fully reheated.

FAQs About This Bavette Steak Recipe

What is bavette steak called in USA?

Bavette steak is most commonly called flank steak in the USA, but it's also known as flap steak or flap meat. 

Is bavette steak a cheap cut of steak?

Bavette steak is a cheaper cut of steak. And, while it may be cheaper than ribeye, it's almost just as delicious.

What is bavette steak?

Bavette steak, like flank steak, is a long and flat piece of meat cut from the abdominal muscles of the cow, and it lies just below the bottom of the sirloin.

My Final Thoughts

Well, that's how to make bavette steak!

I honestly think this is one of the best steak recipes around. It's just so easy, and it comes with the perfect homemade chimichurri marinade. 

Anyway, I hope you enjoy this steak recipe as much as my family and I do.

As always, if you give this recipe a try, leave a review and let me know your thoughts!

More Dinner Recipes

If you're looking for more easy dinner recipes, I've got you covered.

Here are some of my favorites:

• Chipotle steak
• Flat iron steak
• Cube steak
• Beef cutlets
• Meatloaf with stuffing
• Oven baked chicken tenders
• Porcupine meatballs
• Hot honey pizza

Oh, and don't forget to follow us along on TikTok, Instagram, and YouTube! We post new recipes on them every single day.