Jump to Recipe Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with some potatoes and veggies for a perfectly hearty family dinner! Best Bavette Steak Recipe This meat may not be as well-known or popular as some other cuts, but don’t let that fool you! This steak is generously seasoned and grilled to perfection to make a tender and flavorful meat you’re going to love! You can choose to cook your steak either on the grill or stove, it tastes great either way. Plus, it’s quick to cook so it is great for any night of the week! If you want to know more about this underrated cut of meat, I have a ton of information about it here!
Jump to:Best Bavette Steak Recipe 🥘 Bavette Steak Ingredients 🔪 How To Cook Bavette Steak 💭 Angela’s Tips & Recipe Notes ❓ What Cut Of Beef Is Bavette Steak? ❓ What Is A Bavette Steak Similar To? ❓ Why Is Bavette Steak So Cheap? 🥩 More Steak Recipes! 📋 Recipe
🥘 Bavette Steak Ingredients Bavette steak is more commonly known as a flap steak, which you can find in standard grocery stores. If you go to a butcher shop, you’re more likely to see bavette steak with that name. Bavette Steak – 1½-pound bavette steak.Steak Seasoning – 2 tablespoons of steak seasoning (try mine or use your own).Pico de Gallo (optional) – Use pico de gallo for serving, if desired. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Cook Bavette Steak The key to having juicy and flavorful meat is to make sure to let it rest after cooking! To get started, make sure you have a knife and grill (or cast iron grill pan). I used this recipe to make 4 servings, but the exact amount will vary on the weight of your meat! Preheat and season. First, preheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the 1½-pound bavette steak liberally on all sides with 2 tablespoons of steak seasoning.Cook. Immediately after seasoning, transfer your bavette steak to the hot grill (or pan - *see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare.Rest. Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.Slice. Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired. For some sides, you can pair your flavorful steak with a side of twice-baked potatoes and honey-glazed carrots! If you need some more inspiration or ideas, check out my post about what to serve with bavette steak. Enjoy! 💭 Angela’s Tips & Recipe Notes Make sure to season your meat just before you move it to the your grill or grill pan. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers.If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight.Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done.To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days.To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak! ❓ What Cut Of Beef Is Bavette Steak? This meat is cut from the belly of the cow in the same area as a flank steak. Technically, it is cut from the bottom sirloin butt. ❓ What Is A Bavette Steak Similar To? Bavette steak is similar to skirt steak. They both have a rich and beefy flavor with an abundance of minerals! ❓ Why Is Bavette Steak So Cheap? This steak is cut from the abdomen in cows, which is an area that is frequently exercised. This can cause the meat to be tougher than other cuts, which is why it is cheaper. 🥩 More Steak Recipes! Grilled London BroilTop Sirloin Teriyaki Steak RollsPanda Express Shanghai Angus SteakPan Seared Cowboy Ribeye SteakChicken Fried Cube SteakAir Fryer Steak
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Bavette Steak
Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with potatoes and veg for a great dinner!
Author | Angela
Servings: 4 servings Calories: 239kcal Prep 20 minutes Cooking 10 minutes Total Time 30 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lbs bavette steak (aka flap steak, or a flank steak)▢ 2 tablespoon steak seasoning▢ pico de gallo (optional for serving)
InstructionsPreheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the bavette steak liberally on all sides with steak seasoning. 1 ½ lbs bavette steak, 2 tablespoon steak seasoningTransfer your bavette steak to the hot grill (or pan) immediately after seasoning (*see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare. Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired. pico de gallo Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)Grilling UtensilsChef’s Knife Notes
Make sure to season your meat just before you move it to the stove or grill. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers. If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight. Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done. To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days. To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!
NutritionCalories: 239kcal (12%) | Carbohydrates: 1g | Protein: 37g (74%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 102mg (34%) | Sodium: 91mg (4%) | Potassium: 594mg (17%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 53IU (1%) | Vitamin C: 0.2mg | Calcium: 56mg (6%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! bavette steak, Grill Recipes, steak Course Main CourseCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with some potatoes and veggies for a perfectly hearty family dinner!
Best Bavette Steak Recipe
This meat may not be as well-known or popular as some other cuts, but don’t let that fool you! This steak is generously seasoned and grilled to perfection to make a tender and flavorful meat you’re going to love!
You can choose to cook your steak either on the grill or stove, it tastes great either way. Plus, it’s quick to cook so it is great for any night of the week! If you want to know more about this underrated cut of meat, I have a ton of information about it here!
🥘 Bavette Steak Ingredients
Bavette steak is more commonly known as a flap steak, which you can find in standard grocery stores. If you go to a butcher shop, you’re more likely to see bavette steak with that name.
- Bavette Steak – 1½-pound bavette steak.Steak Seasoning – 2 tablespoons of steak seasoning (try mine or use your own).Pico de Gallo (optional) – Use pico de gallo for serving, if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Cook Bavette Steak
The key to having juicy and flavorful meat is to make sure to let it rest after cooking! To get started, make sure you have a knife and grill (or cast iron grill pan).
I used this recipe to make 4 servings, but the exact amount will vary on the weight of your meat!
- Preheat and season. First, preheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the 1½-pound bavette steak liberally on all sides with 2 tablespoons of steak seasoning.Cook. Immediately after seasoning, transfer your bavette steak to the hot grill (or pan - *see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare.Rest. Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.Slice. Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired.
For some sides, you can pair your flavorful steak with a side of twice-baked potatoes and honey-glazed carrots! If you need some more inspiration or ideas, check out my post about what to serve with bavette steak. Enjoy!
💭 Angela’s Tips & Recipe Notes
- Make sure to season your meat just before you move it to the your grill or grill pan. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers.If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight.Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done.To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days.To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!
❓ What Cut Of Beef Is Bavette Steak?
This meat is cut from the belly of the cow in the same area as a flank steak. Technically, it is cut from the bottom sirloin butt.
❓ What Is A Bavette Steak Similar To?
Bavette steak is similar to skirt steak. They both have a rich and beefy flavor with an abundance of minerals!
❓ Why Is Bavette Steak So Cheap?
This steak is cut from the abdomen in cows, which is an area that is frequently exercised. This can cause the meat to be tougher than other cuts, which is why it is cheaper.
🥩 More Steak Recipes!
- Grilled London BroilTop Sirloin Teriyaki Steak RollsPanda Express Shanghai Angus SteakPan Seared Cowboy Ribeye SteakChicken Fried Cube SteakAir Fryer Steak
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Bavette Steak
Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with potatoes and veg for a great dinner!
Author | Angela
Servings: 4 servings Calories: 239kcal Prep 20 minutes Cooking 10 minutes Total Time 30 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lbs bavette steak (aka flap steak, or a flank steak)▢ 2 tablespoon steak seasoning▢ pico de gallo (optional for serving)
InstructionsPreheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the bavette steak liberally on all sides with steak seasoning. 1 ½ lbs bavette steak, 2 tablespoon steak seasoningTransfer your bavette steak to the hot grill (or pan) immediately after seasoning (*see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare. Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired. pico de gallo Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)Grilling UtensilsChef’s Knife Notes
Make sure to season your meat just before you move it to the stove or grill. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers. If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight. Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done. To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days. To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!
NutritionCalories: 239kcal (12%) | Carbohydrates: 1g | Protein: 37g (74%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 102mg (34%) | Sodium: 91mg (4%) | Potassium: 594mg (17%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 53IU (1%) | Vitamin C: 0.2mg | Calcium: 56mg (6%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! bavette steak, Grill Recipes, steak Course Main CourseCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 1 review
Bavette Steak
Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with potatoes and veg for a great dinner!
Author | Angela
Servings: 4 servings
Calories: 239kcal
Prep 20 minutes
Cooking 10 minutes
Total Time 30 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lbs bavette steak (aka flap steak, or a flank steak)▢ 2 tablespoon steak seasoning▢ pico de gallo (optional for serving)
InstructionsPreheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the bavette steak liberally on all sides with steak seasoning. 1 ½ lbs bavette steak, 2 tablespoon steak seasoningTransfer your bavette steak to the hot grill (or pan) immediately after seasoning (*see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare. Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired. pico de gallo
Equipment You May NeedBBQ grill (gas, charcoal, pellet, wood)Grilling UtensilsChef’s Knife
Notes
Make sure to season your meat just before you move it to the stove or grill. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers. If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight. Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done. To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days. To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!
Nutrition
Calories: 239kcal (12%) | Carbohydrates: 1g | Protein: 37g (74%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 102mg (34%) | Sodium: 91mg (4%) | Potassium: 594mg (17%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 53IU (1%) | Vitamin C: 0.2mg | Calcium: 56mg (6%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Main CourseCuisine American
US CustomaryMetric
- Make sure to season your meat just before you move it to the stove or grill. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers.
- If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight.
- Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done.
- To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days.
- To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!
