Bavette Steak Recipe
Servings: 6
Calories: 549kcal
If you’ve never cooked this cut before, this Bavette Steak Recipe is the perfect introduction -- it’s quick, juicy, and packed with flavor!
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Ingredients
Bavette Steak Marinade:
- 1/2 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 3 cloves fresh garlic , minced
- 2 tablespoons honey
- 1 teaspoon coarse Kosher salt
- 1 teaspoon freshly ground black pepper
- 1- 1/5 pounds bavette steak
Bavette Sauce:
- 1 cup flat leaf parsley , leaves and small stems, packed
- 1/3 cup cilantro ,packed
- 2 cloves fresh garlic , coarsely chopped
- 1 tablespoon roasted red pepper , minced
- 1 tablespoon scallions , chopped
- 1/2 cup extra virgin olive oil , start with less and add more if needed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes , optional
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Bavette Steak:
- Combine the 1/2 cup vegetable oil, 1/4 cup Worcestershire sauce, 1/4 cup water, minced 3 cloves fresh garlic, 2 tablespoons honey, 1 teaspoon coarse Kosher salt and 1 teaspoon freshly ground black pepper to shallow dish or airtight plastic bag. Add the 1- 1/5 pounds bavette steak and massage to combine and penetrate. Chill and marinate for 4-24 hours.
- When ready to cook, remove the steak from the marinade, discarding the marinade.
- Heat the grill, a grill pan or cast iron skillet over medium-high heat.
- Sear both sides for 2-3 minutes or until the desired degree of doneness.
- Remove and allow to rest for 5 minutes before slicing thinly against the grain. Top with chimichurri sauce to serve.
Bavette Sauce:
- Add the 1 cup flat leaf parsley and 1/3 cup cilantro to a small food processor, pulse until coarsely chopped. Remove using a spatula to a small mixing bowl and set aside.
- Repeat with the 2 cloves fresh garlic until minced and add to the herb mixture.
- Stir the chopped 1 tablespoon roasted red pepper, 1 tablespoon scallions, 1/2 cup extra virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon coarse kosher salt and 1/4 teaspoon ground black pepper.
- Cover and allow the flavors to marry until you are ready to use.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 549kcal | Carbohydrates: 10g | Protein: 19g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 822mg | Potassium: 425mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 3mg
