Juicy Grilled Bavette Steak Recipe – A Flavorful and Fast Weeknight Favorite

Looking for a budget-friendly steak that delivers restaurant-level taste in under 15 minutes? This grilled bavette steak recipe is your new go-to! With a perfect balance of tenderness, juiciness, and rich flavor, this quick recipe turns an inexpensive cut of beef into a five-star dining experience.

What is Bavette Steak?

Bavette steak, also called flank steak or flap steak, is a long, flat cut taken from the lower belly of the cow. It’s popular in French cuisine and sits right under the short loin and bottom sirloin. Similar to hanger steak, bavette has a loose grain structure, making it ideal for marinating and grilling.

Why You’ll Love This Bavette Steak Recipe

• Insanely Tender: Perfect texture with every bite—juicy inside, seared outside.

• Ready in Minutes: Less than 15 minutes of cook time.

• Flexible Cooking Methods: Use a cast iron skillet, gas grill, or charcoal grill.

• Flavor-Packed Marinade: Infused with herbs, garlic, soy, and lime for next-level taste.

• Customizable: Add your favorite sauces or enjoy it with just salt and pepper.

Ingredients You’ll Need

Here’s everything to grab for your steak masterpiece:

• 1 ½ pounds bavette steak (or flank steak)

• 1 teaspoon black pepper

• ½ teaspoon sea salt

• 2 teaspoons Italian seasoning

• 3 garlic cloves, minced

• ¼ cup olive oil

• ¼ cup soy sauce (for umami flavor)

• 2 tablespoons lime juice (for tenderizing)

• 2 tablespoons honey (for a sweet, caramelized crust)

How to Cook Grilled Bavette Steak (Step-by-Step Instructions)

Step 1: Tenderize the Meat

Place the steak on a cutting board, cover it with plastic wrap, and gently pound it with a meat mallet to even out the thickness and soften the fibers.

Step 2: Prepare the Marinade

In a mixing bowl, combine olive oil, soy sauce, lime juice, honey, minced garlic, Italian herbs, salt, and black pepper. Stir well to blend all ingredients.

Step 3: Marinate the Steak

Place the steak in a zip-lock bag or shallow dish and pour in the marinade. Massage the meat so it’s fully coated. Marinate in the refrigerator for 10 minutes to 6 hours.

Step 4: Grill the Steak

Preheat your grill or cast iron skillet over high heat. Once hot, remove the steak from the marinade and pat it dry with paper towels. Cook for 2–3 minutes per side for medium-rare. Use a meat thermometer for accuracy.

Step 5: Rest and Slice

Transfer the steak to a cutting board and let it rest for 10 minutes. Slice against the grain for maximum tenderness.

Bavette Steak Cooking Temperature Guide

To ensure perfect doneness, refer to these internal temperatures:

• Rare: 125°F (52°C)

• Medium-Rare: 135°F (57°C)

• Medium: 145°F (63°C)

• Well Done: 160°F+ (71°C+)

Use an instant-read thermometer for precision.

Expert Tips for Perfect Bavette Steak

• Pat the Steak Dry: Helps create a flavorful crust.

• Flip Once Only: This locks in juices and forms a golden sear.

• Slice Against the Grain: Essential for tenderness.

• Use a Hot Surface: Whether grilling or pan-searing, high heat is key.

What to Serve with Grilled Bavette Steak

Pair your steak with simple, delicious sides:

Vegetables

• Sautéed spinach, broccolini, or roasted asparagus.

Potatoes

• Mashed, baked, or even sweet potato wedges.

Starches

• Brown rice, quinoa, or buttery egg noodles.

Salads

• Fresh mixed greens or a classic wedge salad.

Storage and Reheating Instructions

To Store: Place leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: Wrap cooled steak tightly and store in a freezer-safe bag for up to 3 months.
To Reheat: Best done in a 250°F oven, but you can also use a pan or microwave. For crisp edges, reheat in a hot skillet.

More Steak Recipes to Try

• Tomahawk Steak – Bold and beefy, perfect for special occasions

• New York Strip Steak – Classic, flavorful, and easy

• Sirloin Steak – Lean and satisfying

• Filet Mignon – Tender and elegant

• Porterhouse Steak – The best of both worlds

Printable Grilled Bavette Steak Recipe Card

Servings: 6
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes

Ingredients

• 1½ lbs bavette or flank steak

• 1 tsp black pepper

• ½ tsp salt

• 2 tsp Italian seasoning

• 3 garlic cloves, minced

• ¼ cup olive oil

• ¼ cup soy sauce

• 2 tbsp lime juice

• 2 tbsp honey

Instructions

1. Tenderize steak under plastic wrap using a meat mallet.

2. Mix all marinade ingredients in a bowl.

3. Marinate the steak for 10 minutes to 6 hours.

4. Grill over high heat for 2–3 minutes per side.

5. Rest the steak for 10 minutes. Slice against the grain and serve.

Nutrition (Per Serving)

• Calories: 268 kcal

• Protein: 26g

• Carbs: 8g

• Fat: 15g

• Sodium: 795mg

• Iron: 2mg

• Vitamin C: 2mg