Bavette Steak Recipes: A Flavorful and Affordable Cut
Bavette steak, often referred to as flank steak, is a hidden gem in the world of beef cuts. This affordable and flavorful option is perfect for quick cooking methods like grilling, pan-searing, or broiling. With a few simple tips and the right marinade or seasoning, you can transform bavette steak into a restaurant-worthy dish in no time. In this comprehensive guide, we’ll explore the best ways to cook bavette steak and share delicious recipes that will satisfy your cravings.What is Bavette Steak?
Bavette steak comes from the belly muscles of the cow, specifically from the plate primal cut. This long, flat cut features a coarse grain and an intense beefy flavor. Despite its tough texture, bavette steak can be incredibly tender when cooked properly and sliced against the grain.Choosing and Preparing Bavette Steak
When selecting bavette steak, look for cuts that are bright red with a fine, even texture. Avoid any steak with brown spots or discoloration. The ideal thickness is around 1 inch, allowing for a nice sear on the outside while keeping the inside juicy and tender. Before cooking, it’s essential to prepare the steak properly. Start by patting it dry with paper towels to remove excess moisture. Season the steak generously with salt and pepper or your preferred seasoning blend. For extra tenderness, you can also pound the steak lightly with a meat mallet to break down the tough muscle fibers.Cooking Methods for Bavette Steak
Grilling
- Preheat your grill to high heat and oil the grates to prevent sticking.
- Sear the steak for 2-3 minutes per side over direct heat to create a nice crust.
- Move the steak to indirect heat and continue cooking until it reaches your desired doneness, about 4-6 minutes for medium-rare.
Pan-Searing
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot.
- Add a tablespoon of oil and sear the steak for 2-3 minutes per side.
- Finish cooking in the oven at 400°F (200°C) until it reaches your desired doneness, about 4-6 minutes for medium-rare.
Broiling
- Preheat your oven’s broiler to high heat and position the rack 4-6 inches from the heat source.
- Line a baking sheet with foil and place the steak on top.
- Broil for 4-6 minutes per side, flipping once, until it reaches your desired doneness.
Sous Vide
- Set your sous vide machine to your desired doneness temperature, typically 130°F (54°C) for medium-rare.
- Season the steak and vacuum seal it in a plastic bag.
- Cook the steak in the water bath for 1-4 hours, depending on thickness.
- Remove the steak from the bag, pat it dry, and sear it in a hot pan for 30 seconds per side to create a crust.
Bavette Steak Recipes
Grilled Bavette Steak with Chimichurri Sauce
- Marinate the steak in a mixture of olive oil, garlic, oregano, and red wine vinegar for at least 30 minutes.
- Grill the steak to your desired doneness and let it rest for 5 minutes.
- Serve the steak sliced against the grain, topped with a vibrant chimichurri sauce made with parsley, garlic, olive oil, and red wine vinegar.
Bavette Steak Fajitas
- Marinate the steak in a mixture of lime juice, soy sauce, garlic, and cumin for at least 30 minutes.
- Grill or pan-sear the steak and let it rest for 5 minutes.
- Slice the steak into thin strips and serve with warm tortillas, sautéed peppers and onions, guacamole, and your favorite fajita toppings.
Bavette Steak Salad with Balsamic Vinaigrette
- Season the steak with salt and pepper and pan-sear it until it reaches your desired doneness.
- Let the steak rest for 5 minutes, then slice it against the grain.
- Arrange the steak slices over a bed of mixed greens, cherry tomatoes, cucumbers, and crumbled feta cheese.
- Drizzle the salad with a homemade balsamic vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, and honey.
Tips for Tender and Flavorful Bavette Steak
- Marinate the steak for at least 30 minutes to tenderize the meat and infuse it with flavor.
- Cook the steak to medium-rare or medium to ensure it remains juicy and tender.
- Always slice bavette steak against the grain to make it more tender and easier to chew.
- Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.
- Pair bavette steak with bold flavors like chimichurri, garlic, herbs, or a tangy vinaigrette to complement its beefy taste.
Bavette Steak Recipes: Frequently Asked Questions
What is the best way to cook bavette steak?
Bavette steak is best cooked using high-heat methods like grilling, pan-searing, or broiling to create a nice crust on the outside while keeping the inside juicy and tender.How long should I cook bavette steak?
The cooking time for bavette steak varies depending on thickness and desired doneness. As a general guideline, cook the steak for 2-3 minutes per side over high heat, then finish in the oven or on indirect heat until it reaches your preferred doneness.What is the best way to slice bavette steak?
Always slice bavette steak against the grain, which means cutting perpendicular to the long muscle fibers. This helps break down the tough fibers and makes the steak more tender and easier to chew.What is the best marinade for bavette steak?
Bavette steak pairs well with bold, flavorful marinades. Some great options include chimichurri (parsley, garlic, olive oil, vinegar), teriyaki (soy sauce, garlic, ginger, honey), or a simple mixture of olive oil, garlic, herbs, and acid like vinegar or citrus juice.Can I freeze cooked bavette steak?
Yes, you can freeze cooked bavette steak for up to 3 months. Allow the steak to cool completely, then slice it against the grain and store the slices in an airtight container or freezer bag. Thaw in the refrigerator overnight before reheating.
