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.

How to cook French bavette cut steak to be tender, moist and juicy in easy steps.

How to Cook Bavette Steak

360 g steaks (2 bavette steaks)

olive oil

½ tsp cooking salt

¼ tsp ground pepper

garlic (peeled and minced)

tarragon (chopped)

Season

Season the meat with cooking salt and pepper on both sides and press in the chopped garlic.

Heat

Heat the oil in the frying pan over a medium to high heat.

Cook

Add the bavette steak and cook for about 2 minutes a side.

Turn

Turn the steaks over and cook for 2 minutes more for medium rare.

Increase

Increase the time to 3 minutes a side for medium.

Remove

Remove the steaks from the pan and place on a plate.

Rest

Cover with aluminium foil and leave to rest for 5 to 10 minutes, longer if you prefer.

Chop the tarragon and scatter over some flaked sea salt and extra pepper to serve.

Carve

This steak looks perfectly cooked. Lots of great tips in this post too - thanks.

One of my favorite new ways to make steak! It's so tender and juicy.

Following your tips, my bavette steak finally came out perfect! Thanks, Amanda!

Wow, the steak looks so juicy and delicious, finally found an easy and delicious recipe to follow.

Very interesting read! I've not heard of bavette steak, but it sounds like a good allrounder! I wonder why it's not that popular in the UK. Will have to speak to my butcher to see if I can get any for the weekend! So keen to try it!

Everyone was absolutely drooling over this! Delicious and simple, just how steaks should be!

Oh yum! I love when you can take a budget friendly cut of beef and make it absolutely delicious. Can't wait to give this recipe a go soon. :)

I've never heard of bavette cut steak either! Wow, it looks so good and we're big steak eaters in my house. I can't wait to try this.

Love bavette steak! This was a helpful how-to so everyone can start enjoying it for themselves. I know I will!

Perfectly seared bavette steak with a fresh herb and balsamic sauce. Starting with a quick but flavorful marinade, this recipe is my favorite way to cook a flap steak.

Balsamic Bavette Steak (cast iron or grill)

Bavette steak

salt

black pepper

unsalted butter

garlic

parsley (roughly chopped)

rosemary

Dijon mustard

balsamic vinegar

Kosher salt and pepper

Blend

Combine all the ingredients in a blender. Process on high for 1 minute until creamy.

Marinade

Add the meat to a freezer bag and pour all but 1/4 cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.

Reserve

Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.

Balsamic Sauce and Marinade

Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).

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.

Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,

How to Cook a Bavette Steak- Cast Iron Method

Grill

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.

How to Cook a Bavette Steak- Grill Method

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

https://content.jwplatform.com/videos/79lBB7SW.mp4

A balsamic marinated bavette steak cooked in a cast iron pan. This classic French beef bavette is a steak dinner with loads of flavor and not a lot of fuss.

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The most viewed bavette steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed bavette steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine