Grilled Bavette Steak: The Tender Cut You Need to Try
Whenever I ask my husband what we should have for dinner, I get the same answer: “steak and baked potato.” And every time, I cringe. It’s just not my favorite meal—I’m more of a chicken and rice kind of person. I think it’s because when he picks out a steak, it’s always those chewy, fatty cuts that I just can’t seem to enjoy. If I’m going to do steak, I need either a filet or a cheaper cut like flank steak.
But recently, I discovered bavette steak, and I’m hooked! It’s similar to flank steak but even more tender when cooked correctly (aka don’t overcook!). Bavette is a French-style cut, also known as flap steak, and comes from the lower sirloin. It has a looser grain than flank, making it extra juicy and perfect for marinades.
I first spotted this steak at Whole Foods and thought it would be great for a stir-fry—and wow, was I right! But tonight, I’m grilling it up and pairing it with a simple spinach, avocado, and shallot salad and my easy sliced roasted potatoes to appease my husband’s never-ending steak-and-potato requests.
Step 1: Marinate the Steak
Since this marinade contains lemon juice, I like to let the steak marinate for 4–8 hours—long enough for the flavors to soak in but not so long that the acid starts to break down the meat too much.
Bavette Steak Marinade:
¼ cup soy sauce
¼ cup olive oil
Juice of 1 lemon
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 cloves garlic, chopped
Dash of red pepper flakes
Salt & black pepper to taste (go light on salt since soy sauce is already salty)
Marinating Instructions:
Place the bavette steak (about 1 pound) in a zip-top bag or shallow dish.
Lightly pound the steak with your fists (or a meat mallet) to help tenderize it.
Pour the marinade over the steak, ensuring it’s well-coated.
Seal the bag and refrigerate for 4–8 hours.
Step 2: Prep Your Sides
While the steak is coming to room temperature before cooking, I prep my side dishes.
Spinach & Avocado Salad with Shallot Vinaigrette
I’m trying out a simple shallot vinaigrette recipe from Gimme Some Oven: Shallot Vinaigrette.
To build the salad:
Fresh spinach
Sliced avocado
Feta or goat cheese (optional, but I love both—though my daughter “hates” both… I don’t know where she came from! 😂)
Shallot vinaigrette (linked above)
Twice-Baked Potato Rounds
Instead of traditional twice-baked potatoes, I’m doing crispy potato rounds—just as satisfying but easier!
Slice baking potatoes into ¼-inch rounds.
Preheat oven to 400°F.
Brush rounds with olive oil, salt, and pepper.
Bake for 20 minutes, then flip and bake for another 20 minutes.
I always add more salt and pepper when it comes hot out of the oven. You could even sprinkle with shredded cheddar and scallions (or bacon if you have it on hand!) and return to the oven for 2–3 minutes until melted.
Step 3: Cook the Bavette Steak
You can grill the steak outside or use a grill pan/cast-iron skillet inside. Since my grill has been acting up, I cooked mine indoors tonight.
Heat a cast-iron skillet over medium-high heat.
Remove steak from marinade and pat it dry with paper towels (this helps with a good sear!).
Sear for about 5-6 minutes per side.
Transfer to a preheated 400°F oven for a few minutes (if needed for thicker cuts).
Cover with foil and let the steak rest for 5–10 minutes before slicing.
Pro tip: Always slice against the grain for the most tender bite!
Step 4: Assemble & Enjoy!
As the steak rests, I toss my salad and put the finishing touches on my potatoes. Then, it’s time to plate everything up!
This meal turned out so good, and it even got husband approval. ✔️ But the real win? Getting the kids and hubby to clean up after! 😆
Bon appétit!
