• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Main Dish

Last Updated: Aug 14, 2022 by Angela Latimer · Leave a Comment

Bavette Steak

Jump to Recipe
Best bavette steak recipe pin with text title over image of sliced steak.

Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with some potatoes and veggies for a perfectly hearty family dinner!

Best Bavette Steak Recipe

This meat may not be as well-known or popular as some other cuts, but don’t let that fool you! This steak is generously seasoned and grilled to perfection to make a tender and flavorful meat you’re going to love!

You can choose to cook your steak either on the grill or stove, it tastes great either way. Plus, it’s quick to cook so it is great for any night of the week! If you want to know more about this underrated cut of meat, I have a ton of information about it here!

Easy grilled bavette steak sliced and served on wooden cutting board.
Jump to:
  • Best Bavette Steak Recipe
  • 🥘 Bavette Steak Ingredients
  • 🔪 How To Cook Bavette Steak
  • 💭 Angela's Pro Tips & Recipe Notes
  • ❓ What Cut Of Beef Is Bavette Steak?
  • ❓ What Is A Bavette Steak Similar To?
  • ❓ Why Is Bavette Steak So Cheap?
  • 🥩 More Steak Recipes!
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Bavette Steak Ingredients

Bavette steak is more commonly known as a flap steak, which you can find in standard grocery stores. If you go to a butcher shop, you’re more likely to see bavette steak with that name.

  • Bavette Steak – 1½-pound bavette steak.
  • Steak Seasoning – 2 tablespoons of steak seasoning (try mine or use your own).
  • Pico de Gallo (optional) – Use pico de gallo for serving, if desired.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Cook Bavette Steak

The key to having juicy and flavorful meat is to make sure to let it rest after cooking! To get started, make sure you have a knife and grill (or cast iron grill pan).

I used this recipe to make 4 servings, but the exact amount will vary on the weight of your meat!

  1. Preheat and season. First, preheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the 1½-pound bavette steak liberally on all sides with 2 tablespoons of steak seasoning.
  2. Cook. Immediately after seasoning, transfer your bavette steak to the hot grill (or pan - *see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare.
  3. Rest. Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.
  4. Slice. Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired.

For some sides, you can pair your flavorful steak with a side of twice-baked potatoes and honey-glazed carrots! If you need some more inspiration or ideas, check out my post about what to serve with bavette steak. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Make sure to season your meat just before you move it to the your grill or grill pan. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers.
  • If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight.
  • Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done.
  • To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days.
  • To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!

❓ What Cut Of Beef Is Bavette Steak?

This meat is cut from the belly of the cow in the same area as a flank steak. Technically, it is cut from the bottom sirloin butt.

❓ What Is A Bavette Steak Similar To?

Bavette steak is similar to skirt steak. They both have a rich and beefy flavor with an abundance of minerals!

❓ Why Is Bavette Steak So Cheap?

This steak is cut from the abdomen in cows, which is an area that is frequently exercised. This can cause the meat to be tougher than other cuts, which is why it is cheaper.

🥩 More Steak Recipes!

  • Grilled London Broil
  • Top Sirloin Teriyaki Steak Rolls
  • Panda Express Shanghai Angus Steak
  • Pan Seared Cowboy Ribeye Steak
  • Chicken Fried Cube Steak
  • Air Fryer Steak

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Easy grilled bavette steak sliced and served on wooden cutting board.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews

Bavette Steak

Bavette steak, or flap steak, is similar to flank and skirt steak but tastes even better. Pair it with potatoes and veg for a great dinner!
Author | Angela Latimer
Servings: 4 servings
Calories: 239kcal
Prep 20 minutes minutes
Cooking 10 minutes minutes
Total Time 30 minutes minutes
Pin Recipe Share on Facebook

Ingredients
 

  • 1 ½ lbs bavette steak (aka flap steak, or a flank steak)
  • 2 tablespoon steak seasoning
  • pico de gallo (optional for serving)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat your grill to 450°F (230°C) or heat a griddle pan over high heat on the stovetop. Once your grill or pan is hot, season the bavette steak liberally on all sides with steak seasoning.
  • Transfer your bavette steak to the hot grill (or pan) immediately after seasoning (*see note). Cook the steak until it reaches your desired level of doneness, about 4-5 minutes per side for medium-rare.
  • Transfer your bavette steak to a cutting board or plate and tent a piece of aluminum foil loosely over the top. Allow it to rest for 5-10 minutes before slicing.
  • Divide the steak into 4 or 5 pieces by slicing it along the grain. Then, turn each piece at a 90° angle and thinly slice it against the grain. Serve with pico de gallo if desired.

Notes

  • Make sure to season your meat just before you move it to the stove or grill. Salt draws the moisture out of meat, resulting in a dry steak if you let it sit too long. It either needs to be seasoned within 3 minutes of cooking or after waiting at least 40 minutes for the moisture to return to the meat fibers.
  • If you want to season in advance so that the meat can take on the flavor of the seasoning, I recommend a dry brine, uncovered, in the fridge overnight.
  • Always use a meat thermometer to make sure that your meat is fully cooked, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, and 160° (71°C) for well done.
  • To store: Place any leftovers into an airtight container and put them in the fridge for up to 4 days.
  • To reheat: Bake in the oven at 325°F (163°C) for 15-20 minutes, making sure to continuously check on it to make sure it doesn’t dry out. For other ideas, check out my post about the best methods for reheating steak!

Nutrition

Calories: 239kcal (12%) | Carbohydrates: 1g | Protein: 37g (74%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 102mg (34%) | Sodium: 91mg (4%) | Potassium: 594mg (17%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 53IU (1%) | Vitamin C: 0.2mg | Calcium: 56mg (6%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Main Course
Cuisine American
« Smoked Surf N Turf
Cajun Dipping Sauce »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

No Comments

5 from 2 votes (2 ratings without comment)

Thanks for coming! Ask anything - or let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Grilling Recipes

  • Tasty, easy cookout food ideas to make and feed a crowd this summer.
    Easy Cookout Food Ideas: Best Dishes To Bring To A Cookout

  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)

  • Square image of sliced Denver steak on a cutting board.
    Denver Steak

  • Square image of grilled ostrich steaks.
    Grilled Ostrich Steaks

  • Square image of grilled pineapple.
    Grilled Pineapple

  • Square image of sliced grilled skirt steak.
    Grilled Skirt Steak

See more Grilled →

Tasty Dinner Ideas

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas

  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken

  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken

  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes

  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes

  • Spider taco ring on baking sheet with taco toppings in the body and sliced olives for eyes.
    Spider Taco Crescent Ring

See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.