Bavette Steak Recipe (Flap Meat or Sugar Steak)
This easy Bavette steak recipe includes a simple citrus marinade to easily turn an underrated cut of meat into the most melt-in-your-mouth tender, juicy, and flavorful pieces of steak!
Servings: 8 servings
Calories: 330kcal
Ingredients
- 3 pounds Bavette steak flap meat steak
- 1 cup orange juice
- 3-4 cloves garlic minced
- ½ cup light brown sugar packed
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ - 1 teaspoon crushed red pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Set out a large zip bag, or a baking dish for a marinade. Combine the orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well.
- Place the Bavette steak in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.
- When ready to cook, remove the Bavette steak from the marinade and allow it to dry for at least 30 minutes.
- Set an extra-large cast-iron skillet (or cast iron griddle) over high heat.
- Once the pan is hot, add the butter and oil to the skillet. Once melted, sear the Bavette steak for 4 to 5 minutes per side, making sure the surface of the steak is in full contact with the pan for best caramelization.
- Allow the steak to rest for 3 to 5 minutes before cutting and serving. When ready to slice, turn the steak so that each slice is cut against the grain. Slice and serve with your favorite steak sauce.
Video
Notes
Cooked steak will keep well for up to 3 days in the refrigerator. Let the meat cool completely before transferring to an airtight container and placing in the fridge.
Nutrition
Serving: 5oz | Calories: 330kcal | Carbohydrates: 17g | Protein: 37g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 980mg | Potassium: 671mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 3mg