Grilled Bavette Steak with Garlic Herb Butter

Ingredients:

  • 1 lb Bavette steak (also known as flap steak)
  • 2 tbsp Olive oil
  • Salt and freshly ground black pepper (to taste)
  • 1 tbsp Fresh rosemary (chopped, or thyme if preferred)
  • 2-3 cloves Garlic (minced)
  • 1/2 tbsp Lemon zest (optional, for brightness)

For the Garlic Herb Butter:

  • 4 tbsp Unsalted butter (softened)
  • 2 tbsp Fresh parsley (chopped)
  • 1 clove Garlic (minced)
  • 1 tsp Lemon juice
  • Salt and pepper (to taste)

Instructions:

  1. Prepare the Garlic Herb Butter:

    • In a small bowl, combine the softened butter, chopped parsley, minced garlic, lemon juice, salt, and pepper. Mix until everything is well incorporated.
    • Once mixed, set the butter aside to let the flavors meld while you prepare the steak.

  2. Prepare the Steak:

    • Pat the bavette steak dry with paper towels to ensure a nice sear.
    • Rub the steak with olive oil on both sides, then season generously with salt, freshly ground black pepper, and chopped rosemary (or thyme). You can also sprinkle some lemon zest for added freshness if you like.
    • Let the steak rest at room temperature for about 15-20 minutes before cooking. This allows the seasoning to absorb and helps the steak cook more evenly.

  3. Grill or Pan-Seer the Bavette:

    • For grilling: Preheat your grill to medium-high heat (about 450°F / 230°C). Once hot, place the steak on the grill. Grill for about 4-5 minutes per side for medium-rare, or longer if you prefer a different level of doneness. Be careful not to overcook the bavette; it’s best served medium-rare to medium.
    • For pan-searing: Heat a heavy skillet (preferably cast-iron) over medium-high heat. Once hot, add a little olive oil and sear the steak for about 4-5 minutes per side for medium-rare, pressing down gently to ensure even contact with the pan. For a rich sear, don’t move the steak too much in the pan.

  4. Rest the Steak:

    • After cooking, remove the steak from the grill or pan and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute and keeps the steak tender.

  5. Slice and Serve:

    • After resting, slice the bavette against the grain into thin strips. Cutting against the grain helps to ensure the steak remains tender.
    • Top the sliced steak with a dollop of the garlic herb butter for extra flavor and richness.

Serving Suggestions:

  • Serve the bavette steak alongside roasted vegetables, a simple salad, or crispy fries for a complete meal.
  • You could also serve it in tacos or sandwiches, topped with some fresh salsa or guacamole for a more casual option.

Tips:

  • Don't Overcook: Bavette is best when cooked to medium-rare to medium. Overcooking it will result in a tougher texture.
  • Resting Time: Letting the steak rest after cooking is key to keeping it juicy.
  • Flavor Variations: For different flavor profiles, you can swap rosemary for thyme or use a balsamic glaze instead of lemon juice in the butter.

Enjoy your Grilled Bavette Steak! It’s a quick yet flavorful cut of beef that works wonderfully with a variety of sides and sauces.

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