Bavette is one of the most flavour-packed cuts of beef, prized for its rich, beefy character and beautifully loose grain. Marinated in a fragrant blend of balsamic vinegar, fresh herbs and Dijon mustard before being seared or grilled over high heat, this recipe delivers a tender steak with a deep, caramelised crust and a vibrant sauce that perfectly complements every slice.
Ingredients
- 1.5 Lbs Bavette Steak
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1.5 tsp Salt
- 3/4 tsp Black pepper
- 1 tbsp Olive oil
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1 tsbp Unsalted butter
Balsamic Sauce and Marinade
- 2 Garlic cloves
- 1 tbsp Fresh rosemary stems removed and roughly chopped
- 0.5 tbsp Dried oregano
- 2 tbsp Dijon mustard
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0.5 cup Balsamic vinegar
- 1 cup Extra virgin olive oil
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Kosher salt and pepper
Instructions
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Balsamic Sauce and Marinade: Combine all the ingredients in a blender. Process on high for 1 minute until creamy.
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Add the meat to a freezer bag and pour all but ¼ cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.
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Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.
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Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak.
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Heat the olive oil and butter in a cast iron skillet over medium high heat. Be sure to turn your vent hood on! Add the steaks and cook for 3 to 4 minutes per side for medium rare. Or cook longer to your desired doneness.
- Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.
How to cook a Bavette - Grill method
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Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak.
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Set up your grill for direct heat, between 400 and 450 degrees. Place the steaks on the grill and grill for 4 minutes per side, flipping only once for medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.
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Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.
