Name: Bavette Steak
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 3 pounds Bavette steak; 1 cup orange juice; 3-4 cloves garlic minced; ½ cup light brown sugar packed; 1 tablespoon salt; 1 teaspoon black pepper; ½ – 1 teaspoon crushed red pepper; 1 tablespoon butter; 1 tablespoon olive oil

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There’s something incredibly satisfying about cooking a great piece of meat, and that’s why I love making Bavette Steak. This cut, also known as flank or flap meat, has a rich flavor and is perfect for grilling or pan-searing. I remember the first time I tried it; the buttery texture and savory aromas filled my kitchen, making my mouth water in anticipation. It was a special occasion, and I wanted to impress my family with something different. I marinated the steak overnight, letting the flavors soak in, and when it hit the hot skillet, the sizzling sound was music to my ears. I couldn’t wait to slice into it and see the gorgeous color and juicy texture inside.

Recipe Snapshot

Total Time:
1 hr 10 mins

Prep Time:
60 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
42 g

Diet:
Keto, Paleo, Whole30

Fat:
18 g

Tools Used:
Skillet, Chef’s Knife, Mixing Bowl, Frying Pan

I’ve come to appreciate the versatility of Bavette Steak. It’s not just a meal; it’s an experience. Whether you’re hosting a casual dinner or celebrating a special occasion, this steak is sure to be the star of the show. The marinating process allows the steak to absorb all those wonderful flavors from the orange juice, garlic, and spices, making each bite a delightful explosion of taste. Plus, it’s relatively easy to prepare, which is always a bonus when you want to impress without stressing out in the kitchen.

When served with sides like roasted vegetables or a fresh salad, Bavette Steak transforms any meal into a gourmet experience. It’s perfect for gatherings, barbecues, or even a cozy dinner at home. I often find myself planning meals around this dish because it never fails to deliver a delightful dining experience.

So, if you’re looking to elevate your cooking game and impress your loved ones, give Bavette Steak a try. You’ll create lasting memories around the dinner table, filled with laughter and the delicious smells of this mouthwatering steak.

FAQ

Bavette steak, also known as flap meat, is a flavorful cut of beef that comes from the lower chest of the cow. It’s known for its tenderness and rich flavor, making it an ideal choice for grilling or pan-searing. This cut is best when marinated and cooked quickly at high temperatures to achieve a delicious crust while keeping the inside juicy. It’s a great option for those looking to try something different from the typical steak cuts.

Cooking Bavette steak is simple and rewarding. Start by marinating the steak for at least one hour, or up to 24 hours for deeper flavor. Next, remove the steak from the marinade and let it dry. Preheat a cast-iron skillet over high heat and add butter and oil. Sear the steak for 4 to 5 minutes on each side until it develops a nice crust. Allow it to rest for a few minutes before slicing against the grain for the best texture. This method ensures a juicy and flavorful steak every time.

Absolutely! Bavette steak is perfect for grilling. Just marinate it as you would for pan-searing and then place it on a preheated grill. Grill for about 4 to 5 minutes per side, depending on the thickness of the steak and your desired doneness. Make sure to let it rest before slicing to keep it juicy. Grilling adds a wonderful smoky flavor that complements the rich taste of the beef wonderfully.

Bavette steak pairs beautifully with a variety of sides. I love serving it with roasted vegetables, a fresh salad, or even creamy mashed potatoes. For a complete meal, consider adding a chimichurri sauce for extra flavor. It’s also great in tacos or sandwiches, making it a versatile choice for any occasion. The possibilities are endless, and you can easily adapt your sides to suit any gathering.

Conclusion

The Bavette Steak is a true culinary gem that offers a rich, flavorful experience with every bite. Its ability to absorb marinades and its tenderness make it a favorite among home cooks and grill enthusiasts alike. I encourage you to try making this delicious steak at home. You won’t be disappointed with the results, and it’s sure to impress everyone around your dinner table. Enjoy exploring the flavors and creating lasting memories with this amazing dish!

Bavette Steak

The ultimate comfort food, Bavette Steak is a juicy, flavorful dish perfect for any occasion. Marinated in a blend of orange juice and spices, it delivers a tender bite that’s sure to satisfy your cravings. Whether it's a family gathering or a cozy dinner at home, make it tonight for a delicious meal!

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Prep Time 1

Cook Time 10

Total Time 1 10

Course Dinner

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

Skillet
Chef's Knife
Mixing Bowl
Frying Pan

Ingredients

3 pounds Bavette steak
1 cup orange juice
3-4 cloves garlic minced
½ cup light brown sugar packed
1 tablespoon salt
1 teaspoon black pepper
½ – 1 teaspoon crushed red pepper
1 tablespoon butter
1 tablespoon olive oil

Instructions

Set out a large zip bag, or a baking dish for a marinade. Combine the orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well.

Place the Bavette steak in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.
When ready to cook, remove the Bavette steak from the marinade and allow it to dry for at least 30 minutes.
Set an extra-large cast-iron skillet (or cast iron griddle) over high heat.

Once the pan is hot, add the butter and olive oil to the skillet. Once melted, sear the Bavette steak for 4 to 5 minutes per side, making sure the surface of the steak is in full contact with the pan for the best caramelization.
Allow the steak to rest for 3 to 5 minutes before cutting and serving. When ready to slice, turn the steak so that each slice is cut against the grain. Slice and serve with your favorite steak sauce.

Notes

Storage: Cooked steak will keep well for up to 3 days in the refrigerator. Let the meat cool completely before transferring to an airtight container and placing in the fridge.