This cast iron seared steak is bringing juicy flavor to the table. This bavette steak recipe gets a double dose of seasoning thanks to the balsamic marinade that becomes a sauce. Plus I included grilling instructions just in case!
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Bavette steaks have been making a comeback as of late. If you enjoy flank steak, skirt steak, or hanger steak, then you are going to love this recipe!
Often called a butcher's cut, because the butcher would save back this piece of the sirloin for themselves, bavettes may not be as popular as a New York strip or a filet mignon but they are big on flavor.
While I am sticking with this herby balsamic marinade, you venture out with your sauces. Try chimichurri, the best wild ramp pesto when you're feeling fancy, or add a dry rub similar to my seasoned flank steak recipe.
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📖Why My Recipe Works
- Flap steaks, like a bavette, benefit from a tenderizing marinade or rub. My marinade is made with pantry staples but takes a nod from French cuisine.
- Cooking the steak quickly at a high temperature to achieve a crispy crust and a tender interior.
- Bavette steak comes from the sirloin, making it more affordable than premium steak cuts but with all the flavor steak lovers expect.
🧾Ingredient Notes
- Steak- Bavette steaks are found most often at your local butcher shop. I rarely find a bavette cut at the grocery store. But if you can, it is a great option for an inexpensive and delicious cut of meat.
- Oil- Mixing the butter and olive oil together prevents the butter from burning while giving the steak a delicious flavor.
- Balsamic Vinegar- The star of the show. Because we are also using it as a sauce go for the good stuff.
- Mustard- Grainy or dijon. Not yellow mustard.
- Herbs- I prefer a mix of dried and fresh herbs or you can go with all fresh but do not use all dried.
⏲️How to Cook a Bavette Steak
- For a smooth marinade, remove the stems of the fresh herbs before adding to the blender.
- Reserve some of the balsamic sauce for later while using the rest to marinate the steak.
- Shake the excess balsamic marinade off before seasoning with additional salt and pepper.
- Sear the steaks in a mixture of butter and oil in a cast iron pan to your desired doneness. Medium rare, or 135 F degrees, is my recommendation.
- Rest the steaks for 5 to 10 minutes. Cut across the grain and serve with the reserved steak sauce.
🥗What to Serve with Balsamic Steak
During the Fall and Winter months, I crave hearty side dishes like parmesan and herb-baked rutabaga, baked mushrooms with balsamic, and lemon-roasted potatoes with feta.
But during the warm months of the year, I prefer vibrant side dishes like this spicy coleslaw recipe, easy tomato pie, or a sweet potato salad.
And no matter the season, I am obsessed with these green beans and garlic.
👩🏻🍳Jen's Testing Notes
- Let your sirloin bavette steaks sit at room temperature for 30 minutes before cooking.
- Sprinkle with salt and pepper. Don't go overboard with the seasoning because you have already added flavor.
- If you want to add a finishing salt, do so AFTER you have sliced it.
- If you marinate the steak overnight, be sure to set out the reserved sauce for at least 30 minutes. The sauce should be served at room temperature.
- Move the steak to a cutting board and cover with foil. This resting time lets the juices redistribute throughout the meat, so every bite is tender and juicy.
More Steak Recipes
🌡️Storing Leftovers
To store leftover cooked bavettes, cool to room temperature before pacing a sealed container in the refrigerator. The leftover steak will keep for 3 days.
Leftovers can be eaten cold, on a salad, or reheat on the stovetop for use in wraps, stir fry, and more.
Common Recipe Questions
Bavette is the french word for bib. A bavette steak comes from the bottom flap of the sirloin section and is often called a sirloin flap steak.
It is a thin steak with a fine texture best seared in a cast iron pan or grilled. In the US, it is often mistaken for a flank steak, which comes from the cow's abdomen and looks similar, which ironically is also a bib steak.
Bavette steaks are best when marinated and either quickly seared in a cast-iron skillet or grilled at a high temperature. Cook until your desired doneness. Although above medium is not recommended.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Balsamic Bavette Steak (cast iron or grill)
Ingredients
- 1 ½ pounds Bavette steak
- 1 ½ teaspoon kosher salt
- ¾ teaspoon black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
Balsamic Sauce and Marinade
- 2 garlic cloves
- 1 Tablespoon fresh parsley roughly chopped
- 1 Tablespoon fresh rosemary stems removed and roughly chopped
- ½ Tablespoon dried oregano
- 2 Tablespoons Dijon mustard
- ½ cup balsamic vinegar
- 1 cup extra-virgin olive oil
- Kosher salt and pepper
Instructions
Balsamic Sauce and Marinade
- Combine all the ingredients in a blender. Process on high for 1 minute until creamy.2 garlic cloves, 1 Tablespoon fresh parsley, 1 Tablespoon fresh rosemary, ½ Tablespoon dried oregano, 2 Tablespoons Dijon mustard, ½ cup balsamic vinegar, 1 cup extra-virgin olive oil
- 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.1 ½ pounds Bavette steak
- Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.Kosher salt and pepper
How to Cook a Bavette Steak- Cast Iron Method
- Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).1 ½ pounds Bavette steak, ¾ teaspoon black pepper, 1 ½ teaspoon kosher salt
- 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.1 Tablespoon olive oil, 1 Tablespoon unsalted butter
- Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,
How to Cook a Bavette Steak- Grill Method
- Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).
- 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.
- Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.
Video
Notes
- Flank steak and hanger steaks make the best substitutes for bavettes.
- Rare (cool red center)- 125 F degrees
- Medium Rare (warm red center)- 135 F degrees
- Medium (warm pink center)- 145 F degrees
- Medium Well (slightly pink center)-150 F degrees
- Well Done (little to no pink)- 160F degrees
Pam says
We love this steak recipe. I sauté pears in butter add some brown sugar to glaze and add some walnuts. So delicious over a lettuce salad. Add Gorgonzola cheese.
Yummy
Jen Wooster says
Thanks for the feedback. So glad you like it!