This incredible recipe for Bavette Steak is flavor-packed and simple to make. It is a great option for when you're celebrating a special occasion, hosting a grilling party, enjoying a romantic dinner, or simply indulging in a flavorful meal.
About the Recipe
You'll love this flavorful, tender steak!
Bavette steak is a beef cut that you can find at your local butcher shop or quality grocery store. It's a flat piece of meat cut from the abdominal muscles of the cow and is similar to flank steak. Bavette cuts are also called sirloin Bavette or sirloin flap steak.
First you will marinate the steak in a quick and delicious blend of balsamic vinegar, dijon mustard, soy sauce and fresh herbs. Then you will sear it over high heat in a hot pan, creating a caramelized crust that locks in all those flavors. Top this tender juicy steak with fresh rosemary and thyme for the final touch. The combination of the tangy and savory notes in this recipe will leave you craving more!
If you are looking for more dinner recipes, check out our: Pan Seared Shrimp, Arugula Steak Salad, Brie Grilled Cheese or Margherita Flatbread.
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Why You Will Love This Recipe
Flavorful - Bavette steak is a delicious cut of meat and is known for its rich, meaty taste that is both robust and satisfying. Combine that with the flavorful marinade, high temperature sear and fresh herbs and you have a scrumptious meal on your hands!
Tender and juicy - Bavette steak has a natural marbling and texture that makes it tender and juicy when cooked correctly. This recipe helps to bring out those wonderful textures and flavors.
Simple - This recipe is simple to make and can be done relatively quickly. Make the marinade and allow the meat to marinate while you prepare the rest of dinner. Once it’s ready to cook, it only takes a couple of minutes on high heat to get that perfect caramelization.
Ingredients
Here are the simple ingredients you will need for this bavette steak recipe:
- Bavette steak
- Dijon
- Balsamic vinegar
- Worcestershire sauce
- Soy sauce
- Rosemary - Use fresh rosemary for the best flavor.
- Thyme - Use fresh thyme for the best flavor.
- Lemon juice
- Garlic - You will use three cloves of minced garlic.
- Crushed red pepper
- Salt & black pepper
- Oil - Use any neutrally flavored oil.
- Fresh herbs - For serving use more rosemary and thyme.
Directions
Let's make this delicious steak together!
Step 1: In a large bowl, combine dijon mustard, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, lemon juice, garlic, red pepper, salt and pepper. Stir well.
Step 2: Add the steak to the bowl and cover tightly. Allow the steak to marinate for at least 30 minutes or up to 4 hours.
Step 3: Remove the steak from the marinade and pat dry. Discard the marinade.
Step 4: Heat a cast-iron skillet over high heat. Add the oil and then the steak. Sear for 3-4 minutes on each side, or until desired doneness. A thicker steak may take longer. I recommend an instant-read meat thermometer to ensure correct doneness.
Step 5: Remove the steak from the heat and allow it to rest for 10 minutes.
Step 6: Transfer to a cutting board and cut steak against the grain with a very sharp knife and top with fresh herbs. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this flavorful steak:
Quality cut of meat - For best results, choose a good quality bavette steak that is well marbled and a vibrant red color. This will ensure its tenderness and flavor.
Be sure to pat the steak dry - Once you remove the steak from the marinade, be sure to pat dry with a paper towel. This helps in achieving a better sear and browning by removing excess moisture. Also, be sure to bring the steak to room temperature before cooking.
Use a meat thermometer - Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of around 130-135°F
Kitchen Equipment
Here is some kitchen equipment you will need for this perfect bavette steak. You can find all of these products on Amazon.
Cast iron skillet - Every home cook needs a good cast iron pan! We recommend a quality piece like this one that will last for years and years.
Meat Thermometer - A meat thermometer is one of the best ways to ensure a perfectly cooked steak. This one is an instant-read thermometer that works great!
Steak Knife - Every steak lover needs a good set of steak knives! We have these steak knives and we love them!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this steak recipe.
Herbs - Feel free to experiment with other fresh herbs in both the marinade and the garnish. Some great choices might be fresh basil and mint or cilantro and lime zest.
Add Herb Butter - If you really want to make this steak even more delicious, you can finish with a homemade herb butter or a garlic butter to melt on top of the finished steak.
What To Serve With
Here are some recipes to serve alongside this recipe:
Simple Red Skin Mashed Potatoes - These Simple Red Skin Mashed potatoes are easy, delicious, and have only 5 ingredients!
Roasted Italian Cauliflower - This easy Roasted Italian Cauliflower recipe is so good! With only a few steps, this veggie side dish comes together quickly and is delicious with any meal.
Greek Cucumber Salad - Packed with crisp mini cucumbers, juicy tomatoes, briny kalamata olives, and tangy feta cheese, this delightful salad is one you will want to make right away! There is a generous amount of fresh dill and lemon juice, bringing refreshing flavors to every bite.
Frequently Asked Questions
If you are unable to find bavette steak, you can use flank steak or skirt steak in its place. These cuts are similar and will provide a comparable result.
The best way to know if your steak is cooked to the appropriate internal temperature is to use an instant read meat thermometer. You are looking for an internal temperature of 130-135°F for medium-rare. You also want to be sure you are cooking it at a hot enough temperature that you are getting that beautiful sear on the outside.
Yes. If you prefer, grilling or broiling the steak would both provide similar results.
Recipe Storage and Reheating
Here are storage and reheating instructions for this steak.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Bavette Steak
Ingredients
- 2 lb Bavette steak
- 1 tablespoon Dijon
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon chopped Rosemary
- 1 teaspoon chopped Thyme
- 2 teaspoons Lemon juice
- 3 cloves Garlic minced
- ½ teaspoon Crushed red pepper
- Pinch of salt and pepper
- 2 tablespoons neutral oil
- Fresh herbs for serving
Instructions
- Combine dijon mustard, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, lemon juice, garlic, red pepper, salt, and pepper in a large bowl or shallow baking dish. Add steak and cover.
- Marinate for at least 30 minutes or up to 4 hours. Pat steak dry.
- Heat a cast iron skillet over high heat. Add neutral oil, then add the steak. Sear for 3-4 minutes on each side.
- Remove from heat and let steak rest for 10 minutes.
- Cut steak against the grain and top with fresh herbs.
Did You Make This Recipe?
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