Bavette Steak (Cooked on the Grill)
User Reviews
5
Bavette Steak (Cooked on the Grill)
Description
The Bavette Steak (Cooked on the Grill) preparation starts by seasoning a flap steak with Sazon seasoning and allowing it to marinate before grilling. The grill is heated to a high temperature of 450°F to promote a good sear. The steak cooks for about 5 to 6 minutes per side, recommended medium-rare to maintain tenderness given the cut's natural chewiness.
After grilling, resting the meat uncovered for 10 minutes lets the juices redistribute. The steak is then sliced into several pieces, each cut first with the grain, then rotated 90 degrees for a thin cut against the grain. This slicing technique maximizes tenderness.
Serving with pico de gallo and warm tortillas makes this a flavorful component for Mexican-style dishes or casual meals. The seasoning and grilling method enhance the meat’s natural flavor without overpowering it.
Ingredients
- 1 1/2 lbs flap steak
- 2 tbsp Sazon seasoning
- Pico de Gallo
Instructions
- Season flap steak on both sides with Sazon Seasoning. Let marinate for at least 20 minutes.
- Preheat grill to 450°F.
- Grill meat to your liking, but I recommend keeping this one on the rare side (tends to be a little chewy), 5-6 minutes per side for medium-rare. Let rest on a plate, uncovered, 10 minutes.
- Divide it into three or four pieces, slicing with the grain, then rotate each of those pieces 90° and slice each piece thinly against the grain. Serve with sauce of choice or Pico de Gallo and warm tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 472mg | 20% |
| Potassium | 497mg | 11% |
| Vitamin A | 14IU | 0% |
| Calcium | 10mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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