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Upgrade Your Steak Game with This Delicious Bavette Recipe
If you’re looking for a new spin on classic steak, bavette is the perfect cut for you. Also known as flap meat, this flavorful and tender cut comes from the bottom sirloin and is perfect for grilling or pan-searing.
To make your bavette steak even more flavorful, marinate it in a mixture of garlic, soy sauce, brown sugar, and Worcestershire sauce before cooking. This will give your steak an extra depth of flavor and a delicious caramelized crust.
Serve your bavette steak with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal. With this recipe, you can easily upgrade your steak game and impress your guests with your culinary skills.
So why not give this delicious bavette recipe a try and take your steak game to the next level? Your taste buds will thank you.
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Upgrade Your Steak Game with This Delicious Bavette Recipe
What is Bavette?
Bavette is a French steak that comes from the flank area of the cow. It is also known as flap steak or sirloin tip.
Why Bavette?
Bavette is becoming increasingly popular due to its delicious flavour and affordability compared to other premium cuts of beef. It has a slightly coarse texture but is incredibly flavourful due to its high fat content.
Ingredients
- 4 bavette steaks
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of dried thyme
- 1 tablespoon of dried rosemary
- Salt and pepper, to taste
Instructions
- Remove the steaks from the fridge at least 30 minutes prior to cooking to allow them to reach room temperature.
- In a bowl, mix together the olive oil, garlic, thyme, rosemary, salt and pepper.
- Rub the mixture all over the steaks, ensuring they are well coated.
- Preheat a grill or pan to medium-high heat. Cook the steaks for 3-4 minutes on each side (for medium-rare), flipping only once.
- Transfer the steaks to a cutting board and let them rest for a few minutes before slicing thinly against the grain.
Pairing Suggestions
Bavette pairs well with bold flavours and full-bodied wines such as Cabernet Sauvignon, Merlot or Malbec. Serve with a side of roasted vegetables or a fresh green salad.
Conclusion
Upgrade your steak game with this delicious bavette recipe! It’s a simple and affordable way to indulge in premium-quality steak without breaking the bank. Give it a try and let us know what you think!
Check out our ultimate guide to cooking bavette steak.
Keywords: Bavette, Recipe, Steak, Flank, Affordable, Premium, Flavourful, Olive Oil, Garlic, Thyme, Rosemary, Salt, Pepper, Instructions, Pairing, Wine, Vegetables, Salad, Conclusion.
Upgrade Your Steak Game with This Delicious Bavette Recipe: FAQs
What is bavette steak?
Bavette steak is a flavorful and tender cut of beef that comes from the lower belly of the cow. It is also known as flank steak and is popular in French cuisine.
What ingredients do I need to make this bavette recipe?
You will need bavette steak, garlic cloves, fresh thyme, butter, salt, black pepper, and olive oil.
How do I cook the bavette steak?
You can cook the bavette steak on a grill or in a skillet over medium-high heat. Make sure to cook it for about 3-4 minutes on each side for medium-rare or longer if you prefer your steak well-done. Let the steak rest for a few minutes before slicing.
Can I use dried thyme instead of fresh?
Yes, you can use dried thyme instead of fresh thyme. However, the flavor may not be as strong, so you may need to add more seasoning.
Can I substitute the butter with a dairy-free alternative?
Yes, you can use a dairy-free alternative such as vegan butter or coconut oil. Keep in mind that this may slightly alter the taste of the recipe.
Can I marinate the bavette steak before cooking?
Yes, you can marinate the bavette steak for a few hours before cooking to add more flavor. You can create a marinade with olive oil, garlic, thyme, salt, and other seasonings that you enjoy.
The Best Bavette Steak Recipe You Need to Try
Ingredients:
- 1 pound bavette steak
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat your oven to 375°F
- Season your bavette steak with salt and black pepper on both sides and let it sit for 15 minutes
- In a pan, add 2 tablespoons of olive oil and turn the heat to high
- Once the pan is hot, add the steak and sear both sides for 2-3 minutes until it has a nice brown crust
- Add butter and garlic to the pan, then transfer the pan to the oven and bake for 6-8 minutes
- Remove the pan from the oven and let the steak rest for 5 minutes before slicing it against the grain
Bavette steak is a flavorful and tender cut of beef that is perfect for grilling or pan-searing. This recipe is simple and easy to follow, allowing you to enjoy a delicious steak dinner in no time. If you’re looking for a tasty side dish to serve with your steak, we recommend roasted potatoes or grilled vegetables.
If you want to learn more about bavette steak, check out its Wikipedia page here.
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About Bavette Steak
- Bavette steak comes from the beef flank and is also known as flank steak or flap steak.
- It is a lean and flavorful cut that is best marinated to tenderize the meat.
- Bavette steak is perfect for grilling, broiling, or pan-searing.
Ingredients
- 1 1/2 pounds bavette steak
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Instructions
- In a mixing bowl, whisk together the garlic, soy sauce, olive oil, dijon mustard, honey, apple cider vinegar, smoked paprika, and black pepper.
- Place the bavette steak in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the excess liquid.
- Grill the bavette steak for 4-5 minutes per side or until it reaches your desired level of doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
- Serve and enjoy!
Category – STEAKS, BURGER & MEATS
