Bavette with Montreal Spices

Name: Bavette with Montreal Spices
Prep time: 15 min
Cook time: 10 min
Total time: 265 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1/4 cup soy sauce; 2 tbsp olive oil; 2 tbsp Montreal steak spice; 2 cloves garlic (minced); 1 tbsp lemon juice (freshly squeezed); 1 kg bavette steak (trimmed)

265 min 4 servings Medium

All Recipes

Bavette with Montreal Spices

Savoury and tender bavette steak marinated with bold Montreal spices.

Prep

15 min

Cook

10 min

Total

265 min

Servings

Difficulty

Medium

Bavette steak, known for its rich flavour and tender texture, is a cut that deserves the spotlight. When paired with the robust flavours of Montreal spices, it transforms into a culinary delight that is both simple and decadent. The Montreal spice blend, with its aromatic mix of garlic, coriander, black pepper, cayenne, dill, and salt, elevates the natural taste of the beef, making it a perfect choice for a special dinner or a weekend treat. This recipe ensures that the steak remains juicy and full of flavour, making it a standout dish at any gathering.

Ingredients

Servings

Marinade

Bavette Steak

Instructions

Prepare the marinade

In a medium bowl, combine the soy sauce, olive oil, Montreal steak spice, minced garlic, and lemon juice.

Pro tip: Ensure the garlic is minced finely for even distribution.

Marinate the steak

Place the bavette steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for more intense flavour.

Pro tip: Turn the bag occasionally to ensure the steak is evenly coated.

Preheat the grill

Preheat your grill to medium-high heat, about 400°F (204°C).

Pro tip: Clean the grates before grilling to prevent sticking.

Grill the steak

Remove the steak from the marinade and let any excess drip off. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. The internal temperature should reach 130°F (54°C) for medium-rare.

Pro tip: Use a meat thermometer to check the doneness.

Rest the steak

Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.

Pro tip: Tent with foil to keep it warm.

Slice and serve

Slice the bavette steak against the grain into thin strips and serve immediately.

Pro tip: Slicing against the grain ensures the steak is tender.

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Tips & Tricks

<ul><li>Use a meat thermometer to ensure perfect doneness.</li><li>Let the steak rest before slicing to retain juices.</li><li>Marinate for at least 4 hours for the best flavour.</li></ul>

Serving Suggestions

Serve this Montreal spiced bavette with a side of roasted vegetables or a fresh green salad for a complete meal. Pair it with a robust red wine like a Cabernet Sauvignon to complement the dish's bold flavours. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over medium heat to maintain its tenderness.