Bavette Steak

The Bavette steak may be lesser-known, but this flap steak has a lovely tender texture when marinaded and cooked quickly in a cast-iron skillet (or grilled). If you enjoy flank steak, skirt steak, or hanger steaks then you are going to love this recipe!

This post may include affiliate links. Please read my disclosure policy.

Bavette steaks have been making a comeback as of late. 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 we are preparing this specific bavette with a balsamic marinade, you can really use any of your favorite steak marinades or sauces, like our spectacular chimichurri, the best wild ramp pesto when you're feeling fancy, add a dry rub similar to our flank steak, or keep it simple and top with a compound butter with herbs or simple pan sauce.

Jump to:

• 🥩What is a Bavette Steak?
• Why This Recipe Works
• 🧾Ingredient Notes
• ⏲️How to Cook a Bavette Steak
• 💭 Variations
• 👩🏻‍🍳 Expert Tips
• 🔪Equipment
• 🌡️Storage and Food Safety
• 💬Frequently Asked Questions
• 📖 Recipe
• ⭐Reviews

🥩What is a Bavette Steak?

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.

Why This Recipe Works

Flap steaks, like a bavette, benefit from a tenderizing marinade or rub. Our marinade is made with pantry staples for a quick and easy weeknight dinner.

We cook the steak quickly at a high temperature to achieve a crispy crust and a tender interior.

This bavette steak recipe is juicy and approachable steak. Bavette steak comes from the sirloin, making it more affordable than premium steak cuts but with all the flavor steak lovers expect.

🧾Ingredient Notes

Bavette steaks are found most often at your local butcher shop, Wagyu beef farms (yes, Wagyu Bavette steak is totally a thing), and mail order services like Butcher Box. 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.

Note: If you want to try a Wagyu Bavette we recommend Snake River Farms. It will have more marbling than a traditional beef bavette.

• Bavette steaks- Depending on what the butcher has you may get one large bavette or several smaller pieces.
• Kosher Salt and Pepper
• Olive Oil
• Unsalted Butter

Mixing the butter and olive oil together prevents the butter from burning while giving the steak a delicious flavor.

Balsamic Sauce and Marinade

• Garlic
• Fresh Parsley 
• Fresh Rosemary
• Dried Oregano
• Dijon Mustard
• Balsamic Vinegar
• Olive Oil
• Kosher Salt and Pepper

See the recipe card for quantities.

⏲️How to Cook a Bavette Steak

Because sirloin bavettes have a distinctive grain and fine texture using our simple marinade and a cast-iron skillet (or other heavy-bottomed skillet) makes for the most tender and juicy steak. Let's get started!

Step 1- Marinade

Place all the ingredients in a blender, or a small food processor, and blend until smooth. Remove the stems of the fresh herbs and roughly chop to ensure a smooth marinade.

I do not drizzle in the olive oil (as you do with a basil pesto), just throw the whole thing and blend it up.

Add the steaks to a freezer bag or glass dish. Reserve ¼ cup to a ½ cup of the marinade to use as a sauce and pour the remaining sauce over the steaks.

Toss to coat the steaks and then marinate for 1 hour. You can refrigerate the steaks overnight in the marinade if you wish. But be sure to refrigerator the reserved marinade in a sealed container.

Step 2- Cast Iron Sear

Remove the steaks from the marinade and discard the marinade. Shake or wipe off excess marinade from the steaks. Sprinkle with salt and pepper. Don't go overboard with the seasoning.

Place your cast-iron skillet over medium-high heat. Heat for 3 minutes before adding the butter and olive oil. Swirl the butter and oil around to combine and coat the bottom of the pan.

Add the steaks and cook for 3 to 4 minutes. Flip the steaks and cook for an additional 3 minutes. Use an instant-read thermometer to check for doneness.

Medium rare, or 135 F degrees, is our recommended doneness.

Step 3- How to Slice a Bavette Steak

Move the bavette steak from the cast iron skillet to a plate or cutting board and cover with foil. Rest the steaks for 5 to 10 minutes. This resting time lets the juices redistribute throughout the meat, so every bite is tender and juicy. 

Using a very sharp Chef's knife cut across the grain into thin strips.

Serve the steak with the reserved sauce. Be sure to taste the sauce for seasoning and add extra salt and pepper if needed.

💭 Variations

While you can use any steak marinade you like on a bavette steak. The big difference or variation is in how your cook the steak. Grilling is our second favorite method (or our favorite when it is hot out).

Grilling a Bavette Steak

Marinated the steaks in the same manner, shaking off the excess. Lightly dry the steaks with a paper towel before sprinkling both sides of the steaks with salt and pepper.

To sear the steaks, we are going to use a direct heat method. You can use a charcoal or gas grill. Bring your grill to 400 to 450 F degrees.

Place the steaks on the grill over direct heat. Cook for 4 minutes before flipping. Cook another 3 to 4 minutes medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.

Let the steaks rest for 5 minutes before slicing against the grain. Serve with the remaining sauce in a small bowl.

🥗What to Serve with Bavette 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.

👩🏻‍🍳 Expert Tips

• Let your sirloin bavette steaks sit at room temperature for 30 minutes before cooking.
• If you want to add a finishing salt to your steak do so AFTER you have sliced it.
• If you marinate the steak overnight be sure to set our the reserved sauce for at least 30 minutes. The sauce should be served at room temperature.

🔪Equipment

A blender or small food process makes the marinade smoother but with a little patience, you can make it by hand.

A Stargazer cast iron skillet will ensure a perfect sear every time. Pro tip- buy one already seasoned.

An instant-read meat thermometer ensures a perfectly cooked steak every time.

🌡️Storage and Food Safety

Raw steaks will keep for 3 to 5 days in the refrigerator. Storing it on a plate on the bottom shelf will reduce the chances of any drips contaminating other food.

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.

Food Safety

Just a few tips when working with bavette steak:

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Never leave cooking food unattended
• Turn on the exhaust fan for good ventilation
• When placing the steak in the pan put the side nearest to you down first and lay the steak away to avoid splatters.

💬Frequently Asked Questions

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.

📖 Recipe

Article Resources & Reference

• Certified Angus Beef - Temperature Recommendations
• Cattleman's Beef Board- All About Bavette Steak Cuts