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Balsamic Bavette Steak with Herb Marinade and Sauce Recipe

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3.9 from 1 review

This Balsamic Bavette Steak recipe offers a flavorful and tender cut of beef marinated in a creamy balsamic sauce infused with Dijon mustard, fresh herbs, and garlic. Perfectly cooked either in a cast iron skillet or on the grill, this recipe promises a juicy, medium-rare steak finished with a tangy balsamic sauce that elevates the dish to restaurant-quality perfection.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 1 1/2 pounds Bavette steak
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • Kosher salt and pepper, to taste

Balsamic Sauce and Marinade

  • 2 garlic cloves
  • 1 Tablespoon fresh parsley, roughly chopped
  • 1 Tablespoon fresh rosemary, stems removed and roughly chopped
  • 1/2 Tablespoon dried oregano
  • 2 Tablespoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil

Instructions

  1. Prepare Balsamic Sauce and Marinade: Combine garlic, fresh parsley, fresh rosemary, dried oregano, Dijon mustard, balsamic vinegar, and extra-virgin olive oil in a blender. Process on high for 1 minute until the sauce is creamy and well emulsified.
  2. Marinate the Steak: Place the bavette steak into a large freezer bag and pour all but 1/4 cup of the balsamic sauce into the bag. Seal the bag tightly and shake to ensure the steak is evenly coated. Refrigerate and marinate for at least 1 hour, or for enhanced flavor, up to overnight.
  3. Reserve Sauce: Season the remaining 1/4 cup of balsamic sauce lightly with kosher salt and black pepper to taste. Set aside for serving alongside the cooked steak.
  4. Cast Iron Cooking – Season the Steak: Remove the steak from the marinade and shake off any excess liquid. Generously season both sides with kosher salt and black pepper.
  5. Cast Iron Cooking – Cook the Steak: Heat olive oil and unsalted butter in a cast iron skillet over medium-high heat. Turn on your vent hood as the pan will get hot. Place the steak in the skillet and cook for 3 to 4 minutes on each side to achieve medium-rare doneness. Adjust cooking time for preferred doneness.
  6. Cast Iron Cooking – Rest the Steak: Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Slice against the grain and serve with the reserved balsamic sauce.
  7. Grill Cooking – Season the Steak: Remove the steak from the marinade and shake off excess. Season both sides generously with kosher salt and black pepper.
  8. Grill Cooking – Grill the Steak: Preheat the grill and set it up for direct heat at 400 to 450°F (204 to 232°C). Place the bavette steak on the grill and cook for 4 minutes per side, flipping only once, to reach medium-rare. For medium doneness, after searing, move the steak to indirect heat and grill for an additional 3 to 4 minutes.
  9. Grill Cooking – Rest the Steak: Remove the steak from the grill and let rest for 5 minutes. Slice against the grain and serve with the reserved balsamic sauce.

Notes

  • For best results, marinate the steak overnight to deepen flavor.
  • Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
  • Resting the steak is essential to keep it juicy and tender.
  • Bavette steak is also known as flank flap; slicing against the grain is crucial for tenderness.
  • If cooking on the stovetop, make sure your cast iron skillet is well-preheated before adding the steak.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://monicarecipes.com/balsamic-bavette-steak-with-herb-marinade-and-sauce-recipe/