This is the best bavette steak recipe! Pan seared and topped with a homemade chimichurri sauce, 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!
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.
The bavette cut of steak 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, it 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, flap steak, Angus bavette, 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 this steak even more tender include tenderizing it with a meat hammer, brining it, or using a dry rub or a dry brine.
There are many ways to cook bavette steak including on the bbq, grilling it, pan frying it, searing in cast iron, braising it, baking it in the oven or even cooking it in an air fryer and in this post I will teach you the best way to cook this cut of steak perfectly.
Why you will love this recipe:
- The steak turns out so juicy, tender and full of flavour.
- It's quick and easy to make and only requires a few minutes if hands on time.
- The chimichurri sauce makes this recipe taste even better, and helps make the beef even more tender.
- Steak is healthy, low in carbs, high in protein, keto, Whole30, paleo, gluten free and dairy free.
- You can use this steak in so many ways including making steak and Frits, steak and eggs, steak tacos, steak kabobs, or even steak fajitas.
- Looking for a delicious steak marinade? This is the best steak marinade recipe.
- And if you love steak you will also love Denver steak.
Taste and Texture:
This steak is full of flavour from the Chimichurri sauce which is used as both a marinade, and a sauce for serving. The steak turns out juicy, tender and never tough or dry. Because it's pan fried it gets a nice seared, braised finish and you can cook the steak to your preference including making it rare, medium rare, medium or well done.
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. When I can I try and get grass fed steak whenever possible to ensure I am getting the highest quality beef that I can.
- 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:
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.
How to cut this steak:
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.
- 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.
- Serve it with eggs to make steak and eggs.
- Top the cooked steak with mango salsa or pineapple 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 potatoes or mashed potatoes or rice or cauliflower rice.
- Pair it with your favorite vegetables including broccoli, asparagus, Brussels sprouts, zucchini noodles, onions, peppers or mushrooms.
- Serve it with a nice red wine.
This steak recipe has approximately 1229 calories per serving with 6 grams of total carbs, 1 gram of fiber, 5 grams of net carbs, 98 grams of protein and 88 grams of fat. It is a complete protein source that is low in carbs and keto, paleo and Whole30 compliant.
How to store:
Store any leftover cooked steak in an airtight container in the fridge for up to 5 days.
Frequently asked questions:
Bavette steak is extremely tender and juicy if prepared the right way. To help tenderize this 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.
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.
Steak should be cooked to a minimum internal temperature of 125 degrees Fahrenheit, which is a rare steak. For well done steak the internal temperature needs to be 160 degrees Fahrenheit.
If you would prefer to grill or barbecue your steak, heat the grill to high. Then cook the steak for approximately 2-3 minutes per side.
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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- 4 lbs bavette steak (or flank steak, skirt steak or flap steak)
- 3 tablespoon 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 tablespoon 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.
- 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.