Flank’s Flavorful French Cousin: Taste of pure bliss:

Meet the Bavette Steak

This cut of steak is a wonderful secret. It is called bavette. That is French for “flap.” It is full of flavor and not too expensive. I love a good kitchen secret, don’t you?

It reminds me of my first time cooking it. I was so nervous. But one bite and I was smiling. The taste was so rich and beefy. I still laugh at how worried I was for nothing.

The Magic of a Simple Marinade

Let’s talk about the marinade. It is so easy. You just mix oil, Worcestershire sauce, and a little honey. The honey makes it sweet and helps it get a beautiful color.

Why does this matter? A good marinade does not need fancy things. It just needs time. Letting the steak sit in the flavors makes it tender and juicy. It is a lesson in patience.

A Sauce with a Little Zing

Now for the green sauce. It is called a chimichurri. It is bright and fresh. It has parsley, cilantro, and a bit of garlic. Doesn’t that smell amazing?

*Fun fact*: This sauce comes from Argentina. They serve it with almost all their grilled meats. It is like a flavor party on your plate. What is your favorite sauce to put on steak?

Cooking Your Steak Just Right

Get your pan very hot. A hot pan gives the steak a nice crust. Sear it for a few minutes on each side. Do not move it around too much.

The most important step? Let it rest. Take it off the heat and wait five minutes. This lets the juices settle back into the meat. Why does this matter? If you cut it right away, all the good juice runs out onto the cutting board.

Your Turn in the Kitchen

This meal feels fancy but is so simple. It is perfect for a special dinner. Or just a Tuesday when you want something nice. I think you will love it.

Will you be grilling yours or using a pan? Tell me which you prefer. And please, come back and let me know how your bavette steak turned out. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
vegetable oil	1/2 cup
Worcestershire sauce	1/4 cup
water	1/4 cup
fresh garlic	3 cloves	minced
honey	2 tablespoons
coarse Kosher salt	1 teaspoon
freshly ground black pepper	1 teaspoon
bavette steak	1- 1/5 pounds
flat leaf parsley	1 cup	leaves and small stems, packed
cilantro	1/3 cup	packed
fresh garlic	2 cloves	coarsely chopped
roasted red pepper	1 tablespoon	minced
scallions	1 tablespoon	chopped
extra virgin olive oil	1/2 cup	start with less and add more if needed
red wine vinegar	1 tablespoon
red pepper flakes	1/2 teaspoon	optional
coarse kosher salt	1/2 teaspoon
ground black pepper	1/4 teaspoon

Flank’s Flavorful French Cousin

Let me tell you about bavette steak. It’s like flank steak’s fancy French cousin. This cut is full of flavor and so tender when you treat it right. I learned this recipe from a friend in Paris many years ago. Doesn’t that smell amazing? The secret is a good, long marinade and a bright, herby sauce.

Step 1: Make the Marinade

Find a big bowl or a strong plastic bag. Pour in the oil, Worcestershire sauce, and water. Add the minced garlic, honey, salt, and pepper. Give it a good stir with a fork. It will look dark and shiny.

Step 2: Marinate the Steak

Now, add your bavette steak to the marinade. Massage it all over with your clean hands. Make sure every part is covered. This feels like giving the meat a little spa treatment. I still laugh at that. (Hard-learned tip: Always marinate in the fridge, not on the counter!).

Step 3: Let it Rest

Patience is key. Let the steak rest in the fridge for at least four hours. You can even leave it overnight. The longer it sits, the happier it will be. This is a good time to clean up.

Step 4: Cook the Steak

Time to cook! Get your grill or a heavy pan very hot. Take the steak out and throw the marinade away. Carefully place the steak on the hot surface. You will hear a wonderful sizzle.

Step 5: Rest the Steak

Cook for a few minutes on each side. I like mine with a little pink inside. Then, the most important step! Let the steak rest on a cutting board for five minutes. This keeps all the tasty juices inside. Do you know which way to slice it for the most tender bite? With or against the grain? Share below!

Step 6: Make the Sauce

While the steak rests, make the sauce. Chop the parsley and cilantro in a small food processor. Be careful not to turn it into mush. You want it a little chunky. It smells so fresh and green.

Step 7: Assemble the Dish

Add the chopped garlic, roasted red pepper, and scallions. Stir in the olive oil, vinegar, and spices. Let this sauce sit for a bit so the flavors can get to know each other. Then, slice your steak thinly and spoon that gorgeous green sauce right on top.

Cook Time:	10 mins
Total Time:	15 mins + marinating
Yield:	6 servings
Category:	Dinner

Three Tasty Twists

This recipe is like a good friend. It’s wonderful as it is, but you can also dress it up. Try one of these fun changes for a different meal. I love playing with my food. It keeps things exciting in the kitchen.

Spicy Fiesta

Add a chopped jalapeño to the sauce. Use lime juice instead of vinegar. It gives it a real kick!

Summer Garden

Mix fresh chopped mint into the herb sauce. It tastes like a sunny afternoon.

Mushroom Magic

Sauté sliced mushrooms and spoon them over the steak. It’s so cozy and rich.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your beautiful steak? I have a few ideas. A big, simple green salad is always perfect. Crispy roasted potatoes are another favorite in my house. They are great for soaking up the extra sauce.

For a drink, a glass of bold red wine pairs wonderfully. For a non-alcoholic treat, try sparkling water with a squeeze of lemon. It cleans your palate between bites. Which would you choose tonight?

Storing Your Steak for Later

Let’s talk about keeping your delicious steak. You can store cooked steak in the fridge for three days. Just let it cool down first. Place it in an airtight container. This keeps it fresh and tasty.

For the freezer, wrap slices tightly. I use plastic wrap and then foil. This prevents freezer burn. It will be good for up to three months. I once froze a whole batch for my grandson’s visit. He was so happy to have a ready-made feast.

To reheat, use a skillet on low heat. Add a tiny bit of water or broth. This keeps the meat from getting tough. Batch cooking like this saves you time on busy nights. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Steak Troubles

Is your steak tough? You might not have sliced it right. Always cut against the grain. Look for the lines on the meat. Slice across them, not with them. This makes each piece tender and easy to chew.

Is your marinade not soaking in? Make sure you massage it well. I remember when I first cooked steak. I just poured the marinade on. The flavor did not go deep. Now I give it a good rub. This matters because it builds your cooking confidence.

Is the sauce too bitter? Your food processor might have over-chopped the herbs. Pulse it just a few times. You want a rough chop, not a paste. This protects the fresh, bright flavor of the herbs. Getting these small things right makes a big difference. Which of these problems have you run into before?

Your Quick Cooking Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free Worcestershire sauce. Check the label to be sure.

Q: Can I make the sauce ahead? A: Absolutely. Make the sauce a day before. The flavors get even better together.

Q: I don’t have cilantro. What can I use? A: Use all parsley instead. It will still be wonderfully fresh and green.

Q: Can I double the recipe? A: You sure can. Just use a bigger bowl for the marinade. Fun fact: Doubling a recipe is called scaling!

Q: Is the red pepper necessary? A: No, it is optional. It just adds a little extra kick if you like that. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this steak. It always brings people together at my table. Sharing food is a way of sharing love. I would be so happy to see your creation.

Please show me your beautiful dinner plates. Have you tried this recipe? Tag us on Pinterest! You can find me at Lena’s Kitchen Comforts. I can’t wait to see what you cook up.

Happy cooking! —Lena Morales.