Garlic Steak Bavette

Name: Garlic Steak Bavette
Prep time: 70 min
Cook time: 10 min
Total time: 85 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/4 cup olive oil; 3 cloves garlic (minced); 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 1 teaspoon honey; 1/2 teaspoon black pepper (freshly ground); 500 grams bavette steak (about 1.1 pounds); 1 teaspoon salt

85 min 4 servings Medium

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Savoury garlic-infused steak bavette, perfect for grilling enthusiasts.

Prep

70 min

Cook

10 min

Total

85 min

Servings

Difficulty

Medium

Bavette de boeuf, or flank steak, is a cut that is known for its rich flavour and versatility. Often overlooked, this cut shines when marinated and cooked to perfection. Its loose grain structure makes it perfect for absorbing marinades, and the addition of garlic elevates its natural beefy flavour. Grilling a garlic-infused bavette steak is a delightful way to explore this underappreciated cut. The marinade not only tenderizes the meat but also adds a depth of flavour that pairs beautifully with a variety of side dishes. Whether you're hosting a barbecue or enjoying a quiet dinner, this dish is sure to impress.

Instructions

Prepare the marinade

In a bowl, combine olive oil, minced garlic, soy sauce, balsamic vinegar, honey, and freshly ground black pepper. Mix well.

Pro tip: Crush the garlic with a knife before mincing to release more flavour.

Marinate the steak

Place the bavette steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Pro tip: Turn the steak occasionally to ensure even marination.

Preheat the grill

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

Pro tip: Clean the grill grates before heating for better sear marks.

Season the steak

Remove the steak from the marinade and let it come to room temperature for about 20 minutes. Season both sides with salt.

Pro tip: Pat the steak dry with paper towels for a better sear.

Grill the steak

Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until an internal temperature of 130°F (54°C) is reached.

Pro tip: Use a meat thermometer to ensure accuracy.

Rest and slice the steak

Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain and serve.

Pro tip: Resting the steak allows the juices to redistribute.

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Tips & Tricks

Use fresh garlic for the most intense flavour.
Marinate the steak for at least an hour to enhance tenderness.
Let the steak rest after cooking to preserve its juices.
Slice against the grain for the best texture.

Frequently Asked Questions

How long should I marinate the steak?

Marinate the steak for at least 1 hour, but overnight is recommended for best results.

What temperature should I grill bavette steak?

Grill the steak at medium-high heat, around 400°F (204°C).

How do I know when the steak is done?

For medium-rare, cook until the internal temperature reaches 130°F (54°C).

Can I use a different cut of beef?

Yes, similar cuts like flank or skirt steak can also be used with this marinade.

What should I serve with steak bavette?

Serve with roasted vegetables, a fresh salad, or crusty bread.

Serving Suggestions

Serve your garlic steak bavette with roasted vegetables or a fresh salad for a balanced meal. A glass of red wine, such as a Cabernet Sauvignon, complements the richness of the steak perfectly. For make-ahead convenience, marinate the steak overnight in the refrigerator. Cooked bavette can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep.

Nutrition per serving

350

Calories

30g

Protein

23g

Savour the classic French dish of bavette steak with a rich shallot sauce, complemented by crispy homemade fries.

Medium60 min

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