Balsamic Bavette Steak Recipe (2024)

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The Bavette steak may be lesser-known, but this flap steak has a lovely tender texture when marinaded and cooked quickly in a cast-iron skillet (or grilled). If you enjoy flank steak, skirt steak, or hanger steaks then you are going to love this recipe!

Balsamic Bavette Steak Recipe (1)

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Bavette steaks have been making a comeback as of late. Often called a butcher's cut, because the butcher would save back this piece of the sirloin for themselves, bavettes may not be as popular as a New York strip or a filet mignon but they are big on flavor.

While we are preparing this specific bavette with a balsamic marinade, you can really use any of your favorite steak marinades or sauces, like our spectacular chimichurri, the best wild ramp pesto when you're feeling fancy, add a dry rub similar to our flank steak, or keep it simple and top with a compound butter with herbs or simple pan sauce.

Jump to:
  • 🥩What is a Bavette Steak?
  • Why This Recipe Works
  • 🧾Ingredient Notes
  • ⏲️How to Cook a Bavette Steak
  • 💭Variations
  • 👩🏻‍🍳 Expert Tips
  • 🌡️Storage and Food Safety
  • 💬Frequently Asked Questions
  • 📖 Recipe Card
  • ⭐Reviews

🥩What is a Bavette Steak?

Bavette is the french word for bib. A bavette steak comes from the bottom flap of the sirloin section and is often called a sirloin flap steak.

It is a thin steak with a fine texture best seared in a cast iron pan or grilled. In the US, it is often mistaken for a flank steak, which comes from the cow's abdomen and looks similar, which ironically is also a bib steak.

Bavette steaks are best when marinated and either quickly seared in a cast-iron skillet or grilled at a high temperature. Cook until your desired doneness. Although above medium is not recommended.

Why This Recipe Works

Flap steaks, like a bavette, benefit from a tenderizing marinade or rub. Our marinade is made with pantry staples for a quick and easy weeknight dinner.

We cook the steak quickly at a high temperature to achieve a crispy crust and a tender interior.

This bavette steak recipe is juicy and approachable steak. Bavette steak comes from the sirloin, making it more affordable than premium steak cuts but with all the flavor steak lovers expect.

🧾Ingredient Notes

Bavette steaks are found most often at your local butcher shop, Wagyu beef farms (yes, Wagyu Bavette steak is totally a thing), and mail order services like Butcher Box. I rarely find a bavette cut at the grocery store. But if you can, it is a great option for an inexpensive and delicious cut of meat.

Note: If you want to try a Wagyu Bavette we recommend Snake River Farms. It will have more marbling than a traditional beef bavette.

Balsamic Bavette Steak Recipe (2)
  • Bavette steaks- Depending on what the butcher has you may get one large bavette or several smaller pieces.
  • Kosher Salt and Pepper
  • Olive Oil
  • Unsalted Butter

Mixing the butter and olive oil together prevents the butter from burning while giving the steak a delicious flavor.

Balsamic Bavette Steak Recipe (3)

Balsamic Sauce and Marinade

  • Garlic
  • Fresh Parsley
  • Fresh Rosemary
  • Dried Oregano
  • Dijon Mustard
  • Balsamic Vinegar
  • Olive Oil
  • Kosher Salt and Pepper

See the recipe card for quantities.

⏲️How to Cook a Bavette Steak

Because sirloin bavettes have a distinctive grain and fine texture using our simple marinade and a cast-iron skillet (or other heavy-bottomed skillet) makes for the most tender and juicy steak. Let's get started!

Step 1- Marinade

Place all the ingredients in a blender, or a small food processor, and blend until smooth. Remove the stems of the fresh herbs and roughly chop to ensure a smooth marinade.

I do not drizzle in the olive oil (as you do with a basil pesto), just throw the whole thing and blend it up.

Add the steaks to a freezer bag or glass dish. Reserve ¼ cup to a ½ cup of the marinade to use as a sauce and pour the remaining sauce over the steaks.

Balsamic Bavette Steak Recipe (4)

Toss to coat the steaks and then marinate for 1 hour. You can refrigerate the steaks overnight in the marinade if you wish. But be sure to refrigerator the reserved marinade in a sealed container.

Step 2- Cast Iron Sear

Remove the steaks from the marinade and discard the marinade. Shake or wipe off excess marinade from the steaks. Sprinkle with salt and pepper. Don't go overboard with the seasoning.

Balsamic Bavette Steak Recipe (5)

Place your cast-iron skillet over medium-high heat. Heat for 3 minutes before adding the butter and olive oil. Swirl the butter and oil around to combine and coat the bottom of the pan.

Add the steaks and cook for 3 to 4 minutes. Flip the steaks and cook for an additional 3 minutes. Use an instant-read thermometer to check for doneness.

Medium rare, or 135 F degrees, is our recommended doneness.

Step 3- How to Slice a Bavette Steak

Move the bavette steak from the cast iron skillet to a plate or cutting board and cover with foil. Rest the steaks for 5 to 10 minutes. This resting time lets the juices redistribute throughout the meat, so every bite is tender and juicy.

Using a very sharp Chef's knife cut across the grain into thin strips.

Serve the steak with the reserved sauce. Be sure to taste the sauce for seasoning and add extra salt and pepper if needed.

Balsamic Bavette Steak Recipe (6)

💭Variations

While you can use any steak marinade you like on a bavette steak. The big difference or variation is in how your cook the steak. Grilling is our second favorite method (or our favorite when it is hot out).

Grilling a Bavette Steak

Marinated the steaks in the same manner, shaking off the excess. Lightly dry the steaks with a paper towel before sprinkling both sides of the steaks with salt and pepper.

To sear the steaks, we are going to use a direct heat method. You can use a charcoal or gas grill. Bring your grill to 400 to 450 F degrees.

Place the steaks on the grill over direct heat. Cook for 4 minutes before flipping. Cook another 3 to 4 minutes medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.

Let the steaks rest for 5 minutes before slicing against the grain. Serve with the remaining sauce in a small bowl.

Balsamic Bavette Steak Recipe (7)

🥗What to Serve with Bavette Steak

During the Fall and Winter months, I crave hearty side dishes like parmesan and herb-baked rutabaga, baked mushrooms with balsamic, and lemon-roasted potatoes with feta.

But during the warm months of the year, I prefer vibrant side dishes like this spicy coleslaw recipe, easy tomato pie, or a sweet potato salad.

And no matter the season, I am obsessed with these green beans and garlic.

Balsamic Bavette Steak Recipe (8)

👩🏻‍🍳 Expert Tips

  • Let your sirloin bavette steaks sit at room temperature for 30 minutes before cooking.
  • If you want to add a finishing salt to your steak do so AFTER you have sliced it.
  • If you marinate the steak overnight be sure to set our the reserved sauce for at least 30 minutes. The sauce should be served at room temperature.
Balsamic Bavette Steak Recipe (9)

🌡️Storage and Food Safety

Raw steaks will keep for 3 to 5 days in the refrigerator. Storing it on a plate on the bottom shelf will reduce the chances of any drips contaminating other food.

To store leftover cooked bavettes, cool to room temperature before pacing a sealed container in the refrigerator. The leftover steak will keep for 3 days.

Leftovers can be eaten cold, on a salad, or reheat on the stovetop for use in wraps, stir fry, and more.

💬Frequently Asked Questions

What steak can be substituted for a bavette steak?

Hanger steaks, flank steaks, and skirt steak all make good substitutions for bavette steaks.

How to slice bavette steaks?

First, allow your steak to rest under a foil tent for 5 minutes. Steaks should be sliced against the grain, which means against the direction that the muscle fibers run.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with my food.

📖 Recipe Card

Balsamic Bavette Steak Recipe (10)

Bavette Steak

The best way to cook a bavette steak, either in a cast iron skillet or try it grilled. This bavette steak recipe includes a balsamic marinade but try it with your favorite sauce.

Servings: 4

Prep: 10 minutes mins

Cook: 15 minutes mins

Marinade 1 hour hr

Total: 1 hour hr 25 minutes mins

5 from 26 votes

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Ingredients

Balsamic Sauce and Marinade (optional)

Instructions

Balsamic Sauce and Marinade (optional)

  • Combine all the ingredients in a blender. Process on high for 1 minute until creamy.

    2 garlic cloves, 1 tablespoon fresh parsley, 1 tablespoon fresh rosemary, ½ tablespoon dried oregano, 2 tablespoons Dijon mustard, ½ cup balsamic vinegar, 1 cup extra-virgin olive oil

  • Add the meat to a freezer bag and pour all but ¼ cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.

    1 ½ pounds Bavette steak

  • Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.

    Kosher salt and pepper

How to Cook a Bavette Steak- Cast Iron Method

  • Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).

    1 ½ pounds Bavette steak, ¾ teaspoon black pepper, 1 ½ teaspoons kosher salt

  • Heat the olive oil and butter in a cast iron skillet over medium high heat. Be sure to turn your vent hood on! Add the steaks and cook for 3 to 4 minutes per side for medium rare. Or cook longer to your desired doneness.

    1 tablespoon olive oil, 1 tablespoon unsalted butter

  • Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,

How to Cook a Bavette Steak- Grill Method

  • Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).

  • Set up your grill for direct heat, between 400 and 450 degrees. Place the steaks on the grill and grill for 4 minutes per side, flipping only once for medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.

  • Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.

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Video

Notes

Bavette Steak Substitutes

  • Flank steak and hanger steaks make the best substitutes for bavettes.

Beef Internal Cooking Temperatures

  • Rare (cool red center)- 125 F degrees
  • Medium Rare (warm red center)- 135 F degrees
  • Medium (warm pink center)- 145 F degrees
  • Medium Well (slightly pink center)-150 F degrees
  • Well Done (little to no pink)- 160F degrees

Nutrition

Calories: 546kcal | Carbs: 3g | Protein: 35g | Fat: 44g | Fiber: 1g

Author: Jen Wooster

Course:: Dinner, Main Course

Cuisine: American

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Article Resources & Reference

Balsamic Bavette Steak Recipe (2024)

FAQs

What is the best way to cook bavette steak? ›

First, cook on the rare side of medium rare - perhaps two or three minutes each side at most and then rest for a longer time, as much as 20 minutes on a warm plate in a warm (not hot) place, until it is almost room temperature. Cut into finger-wide slices, from top to bottom across the grain, just before serving.

What does balsamic vinegar do to steak? ›

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

Is bavette a good cut of steak? ›

It's often referred to as 'the butcher's cut' as it's known to be reserved by butchers for their own enjoyment! The reason for this is because it is comparably cheaper than other cuts, but is becoming increasingly known for its rich, deep flavors due to its high degree of very fine intramuscular fat (marbling).

Should you tenderize bavette steak? ›

Marinating bavette also adds plenty of tailored flavour to the beef, and using acidic ingredients in your marinade such as citrus, vinegars, alcohol or even yoghurt helps to tenderise the meat.

Is bavette steak chewy? ›

It will feel slightly firmer, which is what a rare steak should feel like. It's important to carve your bavette steaks against the grain, or they will be chewier rather than desirable. As they're characterised by their pronounced coarse grain, it makes it easy to identify the direction of the grain.

What is bavette steak called in USA? ›

The Bavette steak, also known as flap steak, is a long, flat and tender cut of meat that comes from the bottom sirloin, near the flank steak. It is a lean cut with a long, thin shape and a rich, beefy flavor, very similar to the flavor profile of a flank steak.

Do you put balsamic vinegar on before or after cooking? ›

Do use it as a finishing flavor. Whether its vegetables or meat, balsamic shines when its flavor hasn't been overheated. If you want to use it to finish a pork filet or a nice risotto, add it right at the end of the cooking time. Add about a teaspoon per person.

What happens when you cook balsamic vinegar? ›

However, balsamic vinegar on its own turns into a sweet syrup as it reduces into a syrup-like consistency. The time it takes to reduce will vary based on the quality you're using. Generally, the good-quality vinegars cooks down a little faster than watered down cheaper vinegars.

What to use instead of balsamic vinegar for steak marinade? ›

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

What is the flavor of the bavette steak? ›

A French term translating as 'bib', it is a wide, flat working muscle; the long-cabled, non-fatty structure clearly visible. Extremely beefy in its flavour it is certainly tasty. This steak is not best eaten rare, cooking to medium producing better results.

What is the toughest cut of steak? ›

Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.

How is bavette steak best cooked? ›

Lay the bavette steak into the searing hot pan. Turn the steak only once after a rich, golden crust has formed. Once crust has formed on both sides, reduce heat to medium and cook 3-4 minutes each side for rare. Finish by adding the butter when frying or on the griddle.

What seasoning tenderizes steak? ›

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

What tenderizes steak fast? ›

As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue. Adding puréed fruit to your marinade turns tough and chewy meat tender and juicy.

What is the trick to cooking flank steak? ›

The trick is to only cook for about 5 minutes on each side to medium rare. Any further and you'll risk overdoing it, turning your beloved flanks into hockey pucks. Allow resting for about 5 to 10 minutes before serving.

How long does it take to grill a bavette? ›

Place the bavette on the grid and grill for about 2 minutes. Turn ninety degrees and grill for another 2 minutes to create a nice grill pattern. Flip the bavette and grill the other side for 2 x 2 minutes as well. A core temperature of 53°C will cook your steak medium-rare.

Is bavette steak same as flat iron? ›

Bavette – The French name for flank steak. Rich in flavour & relatively loose in texture, it almost falls apart when cooked. This has a high degree of fine intramuscular fat, which adds depth of flavour. Flat Iron – Another cut from the shoulder, and another popular choice with deep flavouring and lovely marbling.

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