Bavette Steak: How to Cook and Serve the Flank Cut Perfectly

This bavette steak is exceptionally tender, juicy, and full of flavor. A bright, zesty chimichurri brings the whole dish to life, and the best part is it cooks in under 10 minutes.

My Take On Bavette Steak

Bavette steak is a French term often used for flank steak; you may also hear it called sirloin flap, flap steak, or flap meat. Because the cut is thin, it cooks quickly and benefits from rapid, high-heat cooking to stay juicy and flavorful. This recipe follows that approach: a simple marinade, a short cooking time, and a vibrant chimichurri to finish.

In short: it’s delicious and surprisingly easy to make. The steaks come together in a few straightforward steps and spend less than 10 minutes on the heat. Serve with simple sides for a satisfying weeknight or date-night dinner.

Ingredients

This recipe uses pantry staples and fresh herbs—most of which you likely already have on hand except for the steak itself.

For the steak

• 1.5 lb bavette steak or flank steak

For the chimichurri

• 1 cup chopped cilantro
• 1 cup chopped parsley
• ½ cup extra virgin olive oil
• 2 tbsp rice wine vinegar
• 2 tbsp red wine vinegar
• 4 cloves garlic, finely chopped
• 1 tbsp red pepper flakes
• Salt and pepper, to taste

For a special occasion, wagyu bavette is an indulgent upgrade, but the recipe is excellent with standard flank or bavette steak. Leftover sliced steak also works great in fried rice or sandwiches.

How To Cook Bavette Steak

This method is quick and direct: marinate, sear, rest, and slice. Follow the steps below for a tender, flavorful result.

Step 1: Make The Marinade

Combine all the chimichurri ingredients in a large bowl and blend with an immersion blender until combined. Alternatively, pulse the ingredients in a blender or food processor. Reserve about one-third of the chimichurri to serve with the steak and use the remaining two-thirds as the marinade.

Step 2: Tenderize And Marinade The Steak

Pierce the steak with a fork every ½-inch to help tenderize it. Place the steak in a shallow dish, pour the marinade over it, and refrigerate for at least 4 hours to allow flavor to penetrate.

Step 3: Cook The Bavette Steak In A Pan

Preheat a large cast-iron skillet or griddle over medium-high heat. When the pan is very hot, add the marinated steak and sear for about 3 minutes per side. For medium-rare aim for an internal temperature near 125°F; cook a bit longer if you prefer medium or well-done.

Step 3B: Make Grilled Bavette Steak

To grill, preheat the grill to medium-high (around 450°F). Oil the grates lightly and grill the steaks about 2 minutes per side for medium-rare, adding extra time if you prefer them more well-done.

Step 4: Rest, Slice, And Serve

Remove the steak from the heat and let it rest for about 5 minutes. Slice thinly against the grain for the most tender bites, then spoon the reserved chimichurri over the slices and serve.

My Recommendations for Storing Bavette Steak

This recipe yields about two servings but is easy to scale. Store leftover cooked steak in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze slices in a freezer-safe bag for up to three months.

My Recommendations For Reheating Bavette Steak

Thin steaks can dry out when reheated, so warm leftovers gently. Preheat your oven to 250°F, place the steak on a wire rack set over a baking sheet, and heat for 15–20 minutes until warmed through. This method helps keep the meat juicy.

FAQs About This Bavette Steak Recipe

What is bavette steak called in USA?

In the U.S. this cut is commonly known as flank steak or flap steak. Labels can vary by butcher and region.

Is bavette steak a cheap cut of steak?

Bavette is generally a less expensive cut than premium steaks like ribeye, yet it delivers excellent flavor when cooked and sliced properly.

What is bavette steak?

Bavette (or flank) steak is a long, flat cut from the abdominal muscles of the cow, located under the sirloin. It has a pronounced grain and benefits from quick cooking and slicing against the grain.

My Final Thoughts

This bavette steak recipe is straightforward, flavorful, and perfect for a quick dinner. The chimichurri doubles as a marinade and a finishing sauce, adding bright herbaceous notes that complement the rich beef. I hope you enjoy it—it’s one of my favorite easy steak recipes.

If you try the recipe, consider leaving feedback to share how it turned out.

More Dinner Recipes

If you want other easy dinner ideas, try different steak recipes or simple mains. A few favorites to explore include chipotle steak, flat iron steak, cube steak, beef cutlets, meatloaf with stuffing, oven-baked chicken tenders, porcupine meatballs, and hot honey pizza.

Yield: 4 Steaks

Bavette Steak

This bavette steak comes out super tender, juicy, and full of flavor. The zesty chimichurri takes it over the top, and the steaks cook quickly—perfect for a fast, impressive meal.

Prep Time
10 minutes

Cook Time
6 minutes

Total Time
16 minutes

Ingredients

• 1.5 lb bavette steak or flank steak
• 1 cup chopped cilantro
• 1 cup chopped parsley
• ½ cup extra virgin olive oil
• 2 tbsp rice wine vinegar
• 2 tbsp red wine vinegar
• 4 cloves garlic, chopped finely
• 1 tbsp red pepper flakes
• Salt and pepper, to taste

Instructions

1. Pierce the bavette steak with a fork every ½-inch to tenderize it.
2. Make the marinade: combine all chimichurri ingredients and blend. Reserve ⅓ for serving.
3. Place the steak in a dish, pour over the remaining marinade, and marinate in the refrigerator for 4 hours.
4. Heat a large cast-iron skillet over medium-high heat until very hot.
5. Cook the steak 3 minutes per side in the skillet. Remove and rest 5 minutes, then slice against the grain.
6. Serve sliced bavette with the reserved chimichurri.

Nutrition Information:

Yield:

4

Serving Size:

1 Steak

Amount Per Serving:
Calories: 561
Total Fat: 35g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 17g
Cholesterol: 182mg
Sodium: 309mg
Carbohydrates: 5g
Fiber: 2g
Sugar: 0g
Protein: 51g