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    Home » Recipes » Dinner

    Bavette Steak (Cooked on Stovetop or Grill)

    Published: Sep 2, 2023 · Modified: Jan 23, 2025 by Jo Keohane · This post may contain affiliate links · 2 Comments

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    Easy Bavette Steak, also known as flank steak, is a favorite butchers cut of beef. In this post I include instructions for cooking beef bavette on the grill and the stovetop. Both result in perfect slices of juicy, flavorful steak every time.

    Wooden board topped with sliced bavette steak with a garlic, herb and chili dressing, with a white bowl of dressing served alongside.

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    Steak bavette is one of the lesser know cuts of beef, but those in the know love since it's juicy with bags of flavor. I've opted for grilled bavette to add an extra level of flavor. But it also tastes great cooked in a searing hot cast iron skillet.

    Bavette is a french name but its also often called butcher's cut because they love it's rich flavor. To help tenderize the beef I like to marinade the steak in oil and red wine vinegar, which also adds to the flavor of the meat once cooked.

    Bavette is a lot less expensive than some of the more familiar steak cuts, like sirloin, ribeye or filet mignon. Once sliced, bavette steak will go a long way so it's a great option for feeding a family.

    If you love red meat have you tried my easy family friendly Instant Pot Beef Curry? My fast Steak Crostini appetizer is another favorite.

    What is Bavette Steak?

    Bavette steak, also known by different names as flank steak, flap steak, or flap meat, is a richly flavored cut of beef. This is a cheaper steak cut that comes from the area just below the sirloin. 

    Why You'll Love This Easy Bavette Steak Recipe

    • Steak Bavette is a juicy beef cut, packed full of meaty flavor.
    • This dish contains only 3 ingredients, along with some seasoning.
    • This is one of the cheaper cuts of steak, so it's a cost effective option. One steak goes a long way.
    • You'll find several of my favorite beef recipes on this site including:
      • Beef Masala Curry 
      • Beef and Wild Rice Soup
      • Slow cooked Miso Beef
    Wooden board topped with sliced bavette steak with a white bowl of garlic, herb and chili dressing served alongside.

    Ingredients

    Find the full list and quantities in the recipe card below.

    Beef - I have used bavette steak (flank steak), but hanger steak would work well in this recipe too.

    Vinegar - I've used red wine vinegar, but you could swap this with white wine or sherry vinegar. 

    Olive Oil - use a good quality olive oil, but not extra virgin olive oil which has a lower burn temperature, and is unsuitable for cooking at high temperatures. 

    Seasoning - I've seasoned the beef with sea salt and freshly ground black pepper. 

    How to Cook Bavette Steak

    Find the full printable recipe below. 

    Place the bavette steak in a shallow dish, take a fork and carefully stab the steak all over many times. Turn and stab the other side many times too.

    Oven proof dish filled with bavette steak.

    Mix the olive oil and red wine vinegar together in a small bowl. Season generously with sea salt and black pepper then pour the marinade over the steak and leave for at least 2 hours but ideally overnight.

    A glass bowl filled with olive oil and red wine vinegar.

    When you are ready to cook your steak take it out of the fridge ½ an hour before to let it come towards room temperature.

    Light the grill and heat to high (around 450ºC/225ºC if using a gas grill). Or get a skillet or heavy frying pan ready if cooking on the stove. It should be smoking hot.

    Take the steak out of the dish and wipe off any excess marinate. Season the steak again with sea salt and pepper then place the steak on the grill or into the pan. 

    Marinated bavette steak set onto a gas grill.

    Cook for half the suggested cooking time on the first side, flip with tongs and cook for the remaining time on the second side. Don't move the steak about except for when you are turning it to make sure you get a nice sear. Suggested cooking times are provided below. 

    When cooked as desired, take the steak off the heat, move to a plate and tent with foil. Allow it to rest for 5-10 minutes before slicing the steak on a cutting board thinly against the grain and serve!

    Grilled bavette steak set on a wooden chopping board.

    Frequently Asked Questions

    Is Bavette a good cut of steak?

    Whilst bavette is not as well known as other cuts of meat like new york strip, or prime rib, don't let this put you off. It has a great beefy flavor and is utterly delicious. Also bavette is a lot less expensive than other prime steak cuts.

    What is the best way to cook bavette steak?

    I have grilled it here but it is a very versatile piece of meat and you can cook it just as well in a hot skillet on the stove-top.

    How do you cook flank steak so it's not chewy?

    The trick to avoiding chewy steak, is not to overcook it. Cooked to anything over medium and the meat will start to become tough and chewy.

    Wooden board topped with sliced bavette steak with a garlic, herb and chili dressing.

    What is the best way to cook bavette steak so it's tender?

    When it comes to cooking tender steak I recommend using the fork method! The results are amazing and produce the perfect bavette steak every time.

    To tenderize the steak, take a fork and stab the steak all over many times, on both sides. As well as tenderizing the steak, at also helps to get the marinade right into the steak. The acidic vinegar in the marinade will also help to tenderize the meat.

    Finally, when cutting the steak, ensure you cut across the grain, which breaks up the muscle fibers and gives you tender slices of steak.

    What is the best way to slice Bavette Steak?

    Cut the steak into thin slices around half an inch thick - this helps to further tenderize it. On a chopping board slice it carefully against the grain carefully on a using a very sharp carving knife.

    Wooden board with sliced bavette steak next to a carving knife.

    How long should you cook a bavette for?

    As with all steak, desired doneness depends on how long you cook it depends on how large and thick the steak is.

    For a 1-1½" steak cooked on a gas grill, frying pan or skillet over medium-high heat:

    • Rare: 8 to 10 minutes
    • Medium-rare steak: 7 to 12 minutes
    • Medium: 8-13 minutes
    • Medium-well: 10-15 minutes

    How do you know when bavette steak is done?

    When cooking steak I use a meat thermometer and when ready the steak should have an internal temperature of 130°F.

    Rest your Bavette steak for 5-10 minutes before serving, covering lightly with foil.

    The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.

    Variations & Substitutions

    • Swap the bavette steak for hanger steak which is a similar, cost effective cut of beef.
    • If you can find wagyu beef locally, wagyu bavette steak is a great option as it has great marbling and lots of beefy flavor.
    • I've used red wine vinegar in the marinade, but red wine or sherry vinegar would be great substitutes.
    • I've seasoned the beef with salt and pepper, but you can add a whole variety of different spices, like cayenne pepper, chili powder, cumin or smoked paprika.
    Wooden board topped with sliced bavette steak with a garlic, herb and chili dressing, with a white bowl of dressing served alongside.

    Tips & Tricks

    My method for tenderizing the meat is not always well known but it really works! If you'd rather not use the fork method you can use a more traditional method like bashing the meat with a tenderizer.

    The longer you are able to marinade the steak for, the better the flavor and the more tender it will be.

    Always rest steak once it's cooked. Tent with foil and leave to rest for 10 minutes before carving. This allows the meat fibers to relax and leads to more tender meat.

    A meat probe thermometer is the best way of ensuring the beef is cooked to the right temperature in the middle.

    Always take time to properly season steak with salt and pepper, this will make all the difference to the finished dish.

    Serving Suggestions

    This dish can be served with a whole variety of veggie sides. If I have the grill on anyway I like to serve it with my Charred Corn, or my Charred Broccolini with Lemon and Chili.

    For great salad sides try something like my Beet & Yogurt Salad, or my Roasted Summer Squash with Goat Cheese. 

    My Horseradish Aioli is a quick and easy sauce, that can be prepared in minutes and tastes great with beef.

    Reheating Leftovers

    As with all steaks, bavette steak is best served freshly cooked, when it is moist, tender and juicy.

    If you want to warm it up, do so in a skillet on the stove and only warm through, otherwise the steak will overcook and become tough and chewy.

    Pin This Easy Bavette Steak (Flank Steak) Recipe For Later

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    Printable Recipe

    Bavette Steak Recipe

    Easy Bavette Steak, also known as flank steak, is a favorite butchers cut of beef. In this post I include instructions for cooking beef bavette on the grill and the stovetop. Both result in perfect slices of juicy, flavorful steak every time.
    5 from 1 vote
    Print Recipe Share Pin Recipe Save Saved!
    Prep Time 18 minutes mins
    Cook Time 12 minutes mins
    Marinating Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Ingredient, Main Course
    Cuisine American
    Servings 4
    Calories 374 kcal

    Ingredients
     
     

    • 2 lb Bavette/Flank Steak
    • ¼ cup Red Wine Vinegar
    • ¼ cup Olive Oil
    • Sea Salt and Black Pepper

    Instructions
     

    • Place the bavette steak in a shallow dish.
    • Take a fork and carefully stab the steak all over many times. Turn and stab the other side many times too. This is very effective to tenderize the meat. It also helps the marinade really get into the steak.
    • Mix the olive oil and red wine vinegar together in a small bowl. Season generously with sea salt and black pepper.
    • Pour the marinade over the steak and leave for at least 2 hours but ideally overnight.
    • When you are ready to cook your steak take it out of the fridge ½ an hour before to let it come towards room temperature.
    • Light the grill and heat to high (around 450ºC/225ºC if using a gas grill). Or get a skillet or heavy frying pan ready if cooking on the stove. It should be smoking hot.
    • Take the steak out of the dish and wipe off any excess marinate. Season the steak again with sea salt and pepper.
    • Place the steak on the grill or in pan. See the notes below for suggested cooking times.
    • Cook for half the time on the first side, flip with tongs and cook for the remaining time on the second side. Don't move the steak about except for when you are turning it.
    • When cooked as desired, take the steak off the heat, move to a plate and tent with foil.
    • Allow it to rest for 5-10 minutes before slicing the steak thinly against the grain.
    • Serve!

    Notes

    Suggested cooking times for a 1 ½ inch thick 2lb bavette steak:
    • Rare: 8 to 10 minutes
    • Medium-rare: 7 to 12 minutes
    • Medium: 8-13 minutes
    • Medium-well: 10-15 minutes
    Cook for half the time on the first side, flip with tongs and cook for the remaining time on the second side.
    These times are given as a guide and close attention should be given to the steak as it is cooking. 

    Nutrition

    Calories: 374kcalCarbohydrates: 0.02gProtein: 49gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 136mgSodium: 121mgPotassium: 776mgVitamin C: 0.04mgCalcium: 48mgIron: 4mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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    Comments

    1. Carol says

      January 16, 2025 at 3:31 am

      5 stars
      This really does make for a tender steak but I think the resting is important. A reasonably priced cut of meat which turns out to be a really great dish. Thank you

      Reply
      • Jo Keohane says

        January 16, 2025 at 9:52 am

        Thanks so much, yes totally agree about the resting! So glad you liked it.

        Reply
    5 from 1 vote

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