Juicy, richly flavored, and surprisingly simple to make, this Grilled Bavette Steak is the kind of weeknight winner that also shines for weekend gatherings. Imagine a steak with a beefy crust, tender interior, and a quick sear that locks in smoky flavor—comforting and bold in every bite. Fun fact: bavette (also called flap steak) was once an underappreciated cut that’s now a backyard grill superstar because it soaks up marinades and cooks quickly.
This recipe is special because it’s effortless, fast, and family-friendly. It’s perfect for busy cooks who want big flavor with minimal fuss. If you enjoy bold grilled steaks, also check my take on Balsamic Caprese Grilled Flank Steak for another delicious option that pairs fresh ingredients with grilled goodness. Read on and get excited—this bavette will make you look like a grilling pro without hours in the kitchen.
What is Grilled Bavette Steak?
Bavette steak, sometimes called flap steak or sirloin flap, is a long, flat cut from the bottom sirloin with a loose grain and great beefy flavor. Curious where the name comes from—does it sound French because it’s fancy, or because someone in France taught cows to taste better? Either way, it’s a humble cut that rewards simple cooking. Is it the name or the bite that wins hearts? Maybe both—after all, “the way to a man’s heart is through his stomach.” Try it and see: a quick sear and a few minutes of rest turns bavette into a star. Give it a go and join the bavette fan club.
Why You’ll Love This:
- Bold, beef-forward flavor: A hot, fast sear caramelizes the exterior while the interior remains tender and juicy, creating a satisfying contrast of textures.
- Cost-effective and satisfying: Bavette is less expensive than ribeye or filet but delivers comparable satisfaction when cooked properly—great value for family meals and entertaining.
- Simple ingredients, big impact: Just salt, pepper, and high heat bring out the meat’s natural flavor; optional finishing touches like a pat of herb butter or a squeeze of lemon add gourmet notes.
If you love this for its bold simplicity, you’ll also appreciate the detailed bavette tips in my bavette steak guide that dives deeper into cuts and cooking techniques. Now grab your tongs—this one’s worth making tonight.
How to Make:
Quick Overview
This recipe is easy, fast, and satisfying: a straightforward seasoning, a high-heat grill sear, and a short rest. Preparation is minimal, cooking is brief, and the result is a tender, flavorful steak with a lovely crust. Prep time is about 10 minutes, and cook time is 8–10 minutes, so you can have dinner ready in under 30 minutes total.
Ingredients
1 pound Bavette Steak (trimmed of excess fat, brought to room temperature for 20–30 minutes)
1 teaspoon Salt (kosher or sea salt, for even seasoning)
1 teaspoon Black Pepper (freshly ground for best flavor)
Directions
- Preheat the grill to high heat. Clean and oil the grates so the steak doesn’t stick and you get good grill marks.
- Season the bavette steak with salt and pepper on both sides. Press the seasoning gently into the meat so it adheres.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare. Avoid moving it around—let a crust form.
- Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare; adjust a minute or two per side if you prefer medium (about 140°F / 60°C).
- Remove the steak from the grill and let it rest for 5 minutes before slicing. Slice thinly against the grain to maximize tenderness and serve right away.
What to Serve With:
- Classic: grilled corn on the cob, roasted baby potatoes, and a simple green salad with vinaigrette.
- Fresh contrast: a Caprese salad (tomato, fresh mozzarella, basil) to add brightness and texture.
- Sauces: chimichurri, garlic herb butter, or a balsamic reduction all pair beautifully.
- Drinks: full-bodied red wine like Malbec or Cabernet Sauvignon, or a bold IPA for beer lovers.
- Lighter sides: steamed asparagus or a quinoa salad for a balanced plate.
Top Tips for Perfecting:
- Bring to room temp: Let the steak sit out 20–30 minutes before grilling so it cooks evenly.
- High heat is essential: A screaming hot grill gives the crust and those desirable charred edges.
- Rest matters: Always rest the steak 5 minutes after cooking; it helps redistribute juices for a juicier bite.
- Slice against the grain: Bavette has a distinct grain—cutting across it ensures tenderness.
- Substitutions: If you don’t have a grill, you can sear the steak in a hot cast-iron skillet over high heat and finish in a 400°F oven for 4–6 minutes.
- Avoid over-marinating: Bavette soaks up flavors quickly; a light 30-minute marinade is all you need if using one.
- Common mistake: Cooking only by time—use a thermometer to hit desired doneness precisely.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Slice before storing if you plan to use it cold in salads or sandwiches.
Freezing: Wrap tightly in plastic and foil or use a freezer-safe bag; freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently to preserve texture—slice and warm in a lightly oiled skillet over medium heat for a few minutes, or reheat wrapped in foil in a 275°F oven until just warmed through. Avoid high heat that overcooks and dries the meat.
FAQs
What is bavette steak best compared to?
Bavette is similar to flank or skirt steak—beefy and loose-grained—but often more tender when sliced properly against the grain.
How do I know when bavette is done?
Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Visual checks can be tricky due to the thin shape.
Can I marinate bavette steak?
Yes—bavette takes marinades well. A short 30-minute to 2-hour marinade with acid, oil, and seasonings enhances flavor without breaking the texture down too much.
Should I rest bavette before slicing?
Always. A 5-minute rest after cooking redistributes juices so the meat stays moist when cut.
Is bavette steak good for sandwiches?
Absolutely. Thin-sliced bavette is excellent on sandwiches and in tacos—serve it with fresh toppings and a squeeze of lime or a dollop of chimichurri.
Conclusion
Grilled Bavette Steak is a quick, budget-friendly way to enjoy restaurant-quality beef at home—fast to prep, high on flavor, and forgiving when you follow a few simple tips. It’s perfect for weeknight dinners and weekend cookouts alike; give it a try, invite friends or family, and watch how fast the plate clears. For an excellent video demonstration and extra grilling tips, see Grilled Bavette Steak (aka Flap Steak) [with Video] – Hey Grill Hey.
Grilled Bavette Steak
Equipment
- Grill
- Meat Thermometer
Ingredients
Ingredients
- 1 pound Bavette Steak Trimmed of excess fat, brought to room temperature for 20–30 minutes.
- 1 teaspoon Salt Kosher or sea salt for even seasoning.
- 1 teaspoon Black Pepper Freshly ground for best flavor.
Instructions
- Preheat the grill to high heat. Clean and oil the grates so the steak doesn’t stick and you get good grill marks.
- Season the bavette steak with salt and pepper on both sides. Press the seasoning gently into the meat so it adheres.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare. Avoid moving it around—let a crust form.
- Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare; adjust a minute or two per side if you prefer medium (about 140°F / 60°C).
- Remove the steak from the grill and let it rest for 5 minutes before slicing. Slice thinly against the grain to maximize tenderness and serve right away.