Bavette Steak

Bavette steak, also known as flank steak, is a flavorful and versatile cut of beef. It comes from the abdominal muscles of the cow, which means it has a great texture and rich beefy flavor. Here’s how to prepare and cook bavette steak to perfection:

Preparing Bavette Steak

1. Marinating: Bavette steak benefits from a good marinade to enhance its flavor and tenderness. You can use a simple marinade of olive oil, garlic, soy sauce, lime juice, and your favorite herbs. Let the steak marinate for at least an hour, but overnight is even better.
2. Seasoning: Before cooking, take the steak out of the marinade and pat it dry. Season with salt and freshly ground black pepper.

Cooking Bavette Steak

1. Grilling: Preheat your grill to high heat. Grill the steak for about 3-4 minutes on each side for medium-rare. Adjust the time based on your desired level of doneness.
2. Pan-Searing: Heat a skillet over high heat with a bit of oil. Sear the steak for about 3-4 minutes on each side. You can also add a knob of butter and some crushed garlic cloves towards the end for extra flavor.
3. Resting: Let the steak rest for about 5-10 minutes after cooking to allow the juices to redistribute.
4. Slicing: Always slice bavette steak against the grain to maximize tenderness. Look at the direction of the muscle fibers and cut perpendicular to them.

Serving Suggestions

• Tacos: Slice the steak thinly and serve in tacos with fresh salsa, guacamole, and lime.
• Salads: Add sliced bavette steak to a fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette.
• Classic Sides: Pair with roasted vegetables, mashed potatoes, or a chimichurri sauce for a delicious meal.

Enjoy your bavette steak! It’s a fantastic cut that works well with various flavors and preparations.