This is the best bavette steak recipe! Steak bavette is a tender and juicy steak cut that is similar to flank steak and skirt steak but is even more delicious and tender and is usually cheaper too! Learn how to cook the perfect bavette cut that is topped with the most delicious homemade chimichurri sauce.
What is bavette steak?
Bavette steak is a long, flat cut of beef that comes from a cow’s lower chest or abdominal muscles. Because these are some of the most active parts and muscles of a cow, this leads to steak that is very juicy and tender. Bavette is the French name for bib, and in Columbia, it is called sobrebarriga which means “over the belly.” In Brazil, it is called fraldinha and in Rio Grande do Sul it is called vazio.
The bavette cut is not as well known as some other cuts of beef such as tenderloin, sirloin, ribeye, or New York strip, but don’t let that intimidate you, steak bavette is one of the best cuts of steaks you can buy and it’s also very affordable and cheaper than many other steak cuts.
Bavette steak is sometimes given other names or confused with other steak cuts such as flank steak, flank steak bavette, flap steak, Angus bavette, bavette meat, wagyu bavette, beef bavette or sirloin bavette. But don’t be confused, bavette steak and flank steak, while similar, are not the same cut of meat.
To make steak bavette even more tender, it is recommended that you marinate it and cut it across the grain (muscle fibers). This will give you a delicious, juicy steak that a is full of flavour. Other options to make bavette steak even more tender include tenderizing it with a meat hammer, marinading it, brining it, or using a rub.
There are many ways to cook bavette steak including on the bbq, grilling it, pan frying it, braising it, baking it in the oven or even cooking it in an air fryer.
Why you will love this recipe:
- The steak turns out so juicy, tender and full of flavour.
- The bavette steak chimichurri sauce makes this recipe taste even better.
- It’s really easy to make.
- It’s a healthy meal option.
- Steak is low in carbs, high in protein, keto, Whole30, paleo, gluten free and dairy free.
- It’s really versatile – if you can’t find a bavette cut you can also use flank steak, flap steak or skirt steak.
- You can use this steak in so many ways including making steak and Frits, steak and eggs, steak tacos or even steak fajitas.
- Looking for a delicious steak marinade? This is the best steak marinade recipe.
Key ingredients and substitutions:
- Bavette steak – you should be able to find this cut of steak at your local butcher. However, if you can’t find this steak cut you can substitute it with flap steak, flank steak or skirt steak.
- Chimichurri sauce – the homemade chimichurri sauce on this steak is made with fresh herbs including parsley, cilantro and mint and has the most incredible flavour. It is used to marinade the steak and make it even more tender. Chimichurri is also a way to add even more flavour to steak when you serve it. If you have another chimichurri sauce recipe that you love feel free to use it instead.
How to cook bavette steak:
First you will make the chimichurri sauce by placing all the chimichurri ingredients into your food processor or high speed blender and blending well until smooth. Reserve approximately half of the chimichurri for sauce to serve on top of the cooked steak or as dipping sauce.
Now pierce the steak with a fork or knife, every ½ inch or so to help tenderize the meat. Marinate the steak in half of the chimichurri sauce for 2-4 hours. If you do not have time to marinate the steak, you can just serve it with the chimichurri sauce, however, marinating makes for a more flavourful and tender meat.
Then add the oil to a cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak. Place the steak in the pan and do not move the steak until it starts to caramelize. Cook the steak for approximately 2-3 minutes per side, or until the steak reaches your desired temperature (see the steak temperature guide below).
Now remove the steak from the pan and place it on a plate to rest for 4-5 minutes. Place a piece of foil lightly over the top of the steak to retain the heat while it’s resting. Serve the steak by cutting the steak against the grain and topping it with the extra chimichurri sauce.
Steak temperature guide:
Depending on how rare or well done you like your steak, here is a guide to help you determine what temperature to cook your steak to:
- Rare steak: cook to 125 degrees Fahrenheit.
- Medium Rare: cook to 135 degrees Fahrenheit.
- Medium: cook to 145 degrees Fahrenheit.
- Medium Well: cook to 155 degrees Fahrenheit
- Well Done: cook to 160 degrees Fahrenheit.
You want to cut bavette steak against the grain. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers this way helps make the meat even more tender.
Chef’s tips and variations:
- If you can’t find the bavette cut of steak, you can use flank steak, skirt steak or flap steak instead.
- You can use any chimichurri recipe that you prefer to make this steak.
- Depending on how thick your steak is, and how rare or well done you like your steak, you may need to adjust the cooking times slightly.
- Be sure to let your steak rest for a couple minutes after you cook it to allow it to become even more juicy and tender.
- Make sure you cut the steak against the grain to make it even more tender.
How to serve:
- Use the cooked steak to make steak tacos or steak fajitas.
- Make a delicious steak sandwich.
- Top the cooked steak with mango habanero salsa.
- Serve with French fries to make steak and Frits.
- Serve it with a side salad such as broccoli salad, kale salad, potato salad, or coleslaw.
- Pair it with roasted potato or mashed potatoes.
- Serve it with a side of roasted vegetables such as broccoli, cauliflower or bell peppers.
- Serve it with eggs to make steak and eggs.
How to store:
Store any leftover cooked steak in an airtight container in the fridge for up to 5 days.
Frequently asked questions:
Is bavette steak tender?
Bavette steak is extremely tender and juicy if prepared the right way. To help tenderize the bavette cut of steak it is recommended that you either marinade it, use a meat hammer or coat it in a rub, and then once it is cooked you should cut it against the grain to help break up the muscle fibres and make it even more juicy and tender.
What is bavette steak similar to?
Steak bavette is similar to flap steak, flank steak or skirt steak, so if you can’t find the bavette cut at your local butcher you could substitute it with one of those other cuts of meat.
Is bavette steak a good cut of meat?
Bavette steak comes from the lower chest or abdominal muscles of a cow. Because these are some of the most active parts and muscles of a cow, experts agree that bavette is an excellent cut of meat. Due to its loose texture, bavette is nice and juicy and tender and doesn’t get tough or chewy.
What’s the best way to cook bavette steak?
You can cook steak bavette many different ways including grilling it on the barbecue, pan frying it, baking it in the oven, or even air frying it. The easiest way to cook it is by pan frying it in a cast iron skillet which leads to a really tender and juicy steak.
Other recipes you will love:
- Blueberry meatloaf
- Blackened cod
- Bacon and vegetable egg casserole
- Honey lemon pepper chicken wings
- Healthy stuffed peppers
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This is the best bavette steak recipe! It's so easy to make and turns out so juicy and tender.
- 4 lbs bavette steak (or flank steak, skirt steak or flap steak)
- 3 tbsp cooking oil (avocado oil, coconut oil, butter or ghee all work)
Chimichurri Marinade and Sauce
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 cup avocado oil (or olive oil)
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 4 cloves crushed garlic (more or less to taste)
- 1 tbsp crushed red pepper
- salt and pepper to taste
Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
While the steak is resting, make the chimichurri sauce by placing all the chimichurri ingredients into your food processor or high speed blender and blending well until smooth. Reserve ~1/2 of the chimichurri for sauce to serve on top of the cooked steak, or as dipping sauce.
Pierce the steak with a fork or knife, every ½ inch or so to tenderize the meat.
Marinate the steak in half of the chimichurri sauce for 2-4 hours. If you do not have time to marinate, you can just serve with the chimichurri sauce, however, marinating makes for a more flavourful and tender meat.
Add the oil to a cast iron skillet or pan and heat to high. You want your pan to be hot before adding the steak.
Place the steak in the pan. Do not move the steak until it starts to caramelize.
Cook for approximately 2-3 minutes per side, or until steak reaches your desired temperature. See the notes for cooking temperatures.
Remove the steak from the pan and place it on a plate to rest for ~5 minutes. Place a piece of foil lightly over the top of the steak to retain the heat while it's resting.
Serve the steak by cutting the bavette steak against the grain and topping it with the extra chimichurri sauce. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.
Cooking Temperature Guide For Steak:
- For rare steak: cook to 125 degrees F.
- For medium rare: to 135 degrees F.
- Medium steak: to 145 degrees F.
- Medium well: to 155 degrees F.
- For well done to 160 degrees F.
To make grilled bavette steak: Heat the grill to high. Cook the steak for approximately 2-3 minutes per side.
Nutritional values are an estimate and will vary depending on the exact ingredients used.
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