Marinated
Bavette Steak
A marinade of soy sauce, honey, and aromatics, grilled hot and fast, for the fourth cut in a fajita-steak family most people can't tell apart.
Bavette — French for what American butchers call the flap steak — sits in the same fajita-cut family as flank, hanger, and skirt: all long-fiber, high-demand, and nearly indistinguishable once marinated and grilled right. Soy sauce brings proteases and salt to the tenderizing, honey clings to the surface for a better sear, and a splash of oil and aromatics rounds it out. Marinate overnight, grill hot and fast, and slice on the bias.
Read the full story — No, No, Bavette!Everything
- 1.5–2 lb bavette steak
- ¾ cup low-sodium soy sauce
- ¼ cup canola oil
- ¼ cup honey
- ¼ cup water
- 3 scallions, finely chopped (or ½ cup onion)
- 4 cloves garlic, finely chopped (or 1 tbsp minced)
Nutritional information per half-cup serving: 164 calories, 9g fat, 0g carb, 0g fiber, 24g protein.
Marinate overnight
Rinse the bavette steak and pat dry with paper towels. Combine all ingredients in a gallon plastic bag and marinate overnight.
Grill 3–4 min per side
Grill 3–4 minutes per side.
Rest 5 min
Rest for 5 minutes.
Slice
Cut on the bias.