bavette steak

A delicious bavette steak fajitas recipe that&#x27;s sure to please all!

Bavette Steak Fajitas Recipe

corn or flour tortillas

avocado (sliced)

yellow onion (sliced with the grain and a half inch wide at the widest point)

olive oil (extra virgin)

lime (sliced (optional))

garlic powder

tbsp cumin

oregano

paprika

tbsp chili powder

tbsp kosher salt

Mix all seasoning ingredients in a small bowl.  Coat the bavette steak with the seasoning mixture, ensuring to coat the entire cut of beef evenly and thoroughly.  Feel free to substitute your favorite fajita seasoning.

Let the seasoned bavette steak rest at room temperature for an hour.

Sear both sides of the bavette steak over high heat. Use either a grill or a cast iron pan.  If using a cast iron pan, preheat for about a minute then add olive oil.  Let the olive oil heat up for another 1-2 minutes.  Add the steak, searing on each side until a brown crust begins to form.  After searing, lower the heat to medium and continue to cook until desired doneness is achieved.  Bavette steak typically needs about 2-3 minutes to finish cooking after searing.

Take the bavette steak off of the pan to rest for 15 minutes.

Add onions to the pan.  Add a little extra olive oil if needed.  Sauté until the onions start to get soft, then turn off heat.

Slice the bavette steak into thin slices.  Be sure to cut against the grain to achieve the best tenderness and texture and make the slices easy to eat.

Serve immediately on corn or flour tortillas.  Add onions and avocado slices.  Squeeze lime wedges over the steak and add any additional toppings as desired like shredded cheese, salsa, guacamole, sour cream, garlic butter, etc.

Chocolate works in many savoury dishes, such as this crowd-pleasing bavette steak coated in a mole marinade

Bavette steak with mole marinade

dried ancho chillies

tsp cumin seeds

tbsp soft light brown sugar

cocoa powder

cinnamon

tsp smoked sea salt flakes

1kg bavette steak

vegetable oil

red onion, thinly sliced

limes, juiced

coriander,

Remove the stalks from the chillies, then blitz in a spice grinder or mini blender until finely broken down – some flakes are fine, but there shouldn’t be any large chunks. Transfer to a bowl.

Toast the cumin seeds in a small frying pan over a medium heat for 1-2 mins or until aromatic. Set aside ½ tsp and grind the rest to a powder using a pestle and mortar. Add to the bowl with the chillies, along with the sugar, cocoa, cinnamon, salt and ¼ tsp of black pepper.

If the thickness of the steak is uneven, gently pound to roughly even out – it doesn’t have to be perfect. Rub the steak with the oil and season lightly with salt. Rub 3-4 tbsp of the spice blend over the steak and leave to marinate at room temperature for 30 mins. Meanwhile, combine the onion and lime juice with 1 tsp of salt and the reserved ½ tsp of cumin seeds. Let it stand, tossing occasionally, as the steak cooks.

Heat the oil in a large cast-iron pan over a medium-high heat and, once hot, cook the steak for 5-6 mins on each side or until charred on the outside and medium-rare inside – this will depend on the thickness of the steak. Transfer to a platter, loosely cover and leave to rest for 5 mins.

Drain the onions and toss with the coriander. Finely slice the steak across the grain and serve with the onions and a green salad.

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Bavette Steak Fajitas Recipe

Bavette steak with mole marinade

Top 2 bavette steak recipes from across the web

The most viewed bavette steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bavette Steak Fajitas Recipe

Bavette steak with mole marinade

The most viewed bavette steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine