Grilled Bavette Steak (aka Flap Steak)
On May 10, 2024 (Updated September 24, 2024)
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When you need steak that tastes as fancy as it sounds, then you want my Bavette Steak with creamy chimichurri. It’s sneaky affordable and easy
Bavette Steak with Chimichurri
If you’re looking to impress your friends and family with a steak that’s both affordable and packed with flavor, look no further than my Bavette Steak. This lesser-known cut is about to become one of your favorites for a few reasons. First, it sounds and tastes fancy, but it’s easy on the grill and the wallet. It’s also versatile. The tender and juicy beef, topped with some of my creamy chimicurri, is a meal all on it’s own, or as a filling for tacos and more.
So fire up your grill, get to know this mysterious and incredible cut of beef, and let’s make some unforgettable BBQ.
What is Bavette steak?
If you’ve never heard of Bavette steak then don’t worry, you’re not alone. You may have heard it called flap steak. This cut comes from the lower chest of the cow, near the flank. It’s a long flat cut with a beautiful grain, making it perfect for grilling. It’s actually got incredible flavor, and is considerably more affordable than pricey cuts like ribeye and filet mignon. When grilled just right, this steak is tender, juicy, and bursting with flavor.
Bavette steak is versatile and can be served in a variety of ways. It’s excellent as is with a simple chimichurri sauce, which is how I’m making it. It’s also great when marinated, and makes a delicious filling for steak sandwiches and tacos. Whether you’re a seasoned griller or just starting out, Bavette steak is a cut you have to try.
Creamy Chimichurri Sauce
This chimichurri sauce is a bright and delicious sauce that tastes great on a variety of meats and vegetables, but especially this Bavette steak. It only takes a few minutes to make, and it adds and herby, garlicky depth of flavor your steak you can’t get any other way.
- 1 cup fresh Italian parsley, packed
- 1/4 cup fresh oregano leaves
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 4 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
How Long to Grill Flap Steak
Because Bavette steak, or flap steak, is such a thin cut of beef, it’s best when grilled quickly over high heat. I’m doing my steaks on my Weber 22” charcoal grill, but any charcoal or gas grill will produce tender steak. Set your grill to around 450 degrees F, and once your steaks are seasoned, place them directly on the grill grates for 5-6 minutes per side. Use a reliable meat thermometer, and refer to the temperature doneness guide below to know when to remove your steaks to rest.
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 160 degrees F
How to Cook Bavette Steak
Bavette steak may sound fancy, but now that you know all the secrets to it, you can make incredible steak so tasty it lives up to the name. Here’s how to do it in just a few quick and easy steps:
- Make chimichurri. In a food processor, combine all of the ingredients for your chimichurri sauce, and then pulse until smooth and creamy. Refrigerate until you’re ready to add some rich and herby delightfulness to your steak.
- Season steaks. Preheat your grill to 400-450 degrees F. Season your Bavette steak on all sides with some of my signature Beef Rub. You can also use equal parts salt and pepper, or any steak seasoning you like.
- Grill steaks. Place steaks directly on grill grates and allow them to cook for 5-6 minutes per side. You want to give your steaks enough time for the fat to render down and bring out the natural beefy flavor. Make sure to use a reliable meat thermometer, and pull your steaks to rest once they reach your desired level of doneness.
- Rest steaks. Don’t slice your steaks right aways. You want to give them 5-10 minutes to rest. This will give all that juicy goodness time to settle into your steaks, and it will make slicing a whole lot easier. If you want a good looking plate, just be patient. It’s worth the wait.
- Slice and serve. Once your steaks are rested, it’s time to slice. If you’ve got a full flap, you want to first slice it into 3-4 equal portions. Then, with your separate steaks, cut against the great, opposite of your initial cut. Drizzle with some of your rich and herby chimichurri sauce, serve, and enjoy.
How to Slice Bavette Steak
When you’re slicing any steak, the best and easiest method is to cut against the grain. When it comes to cuts like flank, flat iron, or flap steak like this Bavette, that can be a bit tricky. These are typically cut against the grain by the butcher long before you get to them, but there’s still a way. By cutting your full Bavette into thirds with a sharp knife, you can then cut the individual pieces the other way into slices. Check out the picture below to see what I’m talking about.
More Recipes Like This
This Grilled Bavette Steak is great all on it’s own with chimichurri sauce, or as a topping for tacos and sandwiches. If this is your style of BBQ, then I’ve got plenty of steak recipes you’re going to love. Check out the Hey Grill Hey app for all my steak offerings, but here are a few of my favorites for you to try next:
Simple Grilled Bavette Steak Recipe
I’ll Bavette money you’ll be making this steak again. After you’re done devouring this tender steak with rich chimichurri, consider giving the recipe a 5-star rating. At Hey Grill Hey, we’re all about helping you make better BBQ to feed the people you love. Tell us about your experience in the comments.
And if you feel like sharing your work, tag us @heygrillhey. You can also follow us on YouTube, Instagram, and Facebook to receive BBQ tips and tricks, see behind-the-scenes fun, and be the first to know when awesome new recipes hit the scene.
Bavette Steak with Chimichurri
Ingredients
- 4 portioned flap steaks or 1 large flap steak
- 2 Tablespoons Hey Grill Hey Beef Rub or salt and pepper
Homemade Chimichurri
- 1 cup fresh Italian parsley
- 1/4 cup fresh oregano leaves
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 4 cloves garlic peeled
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper fresh ground
Instructions
- Make chimichurri. In a food processor, combine all of the ingredients for the chimichurri, and then pulse until creamy.1 cup fresh Italian parsley, 1/4 cup fresh oregano leaves, 1/2 cup extra virgin olive oil, 1/2 cup red wine vinegar, 4 cloves garlic, 1 teaspoon crushed red pepper flakes, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Season steaks. Preheat your grill to 400-450 degrees F. Season steaks on all sides with my Beef Rub, or equal parts salt and pepper.4 portioned flap steaks, 2 Tablespoons Hey Grill Hey Beef Rub
- Grill steaks. Place steaks directly on grill grates for 5-6 minutes per side, or until they reach your desired doneness.
- Rest steaks. Remove your steaks from the grill and place them on a serving platter to rest for 5-10 minutes.
- Slice and serve. Once your steaks are rested, sliced them against the grain, and then drizzle with chimichurri. Serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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