Bavette Steak Recipe (Flap Meat or Sugar Steak)
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
330 kcal
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Course
Main Course
Bavette Steak Recipe (Flap Meat or Sugar Steak)
Description
Bavette steak, also known as flap meat, is combined with a marinade of orange juice, minced garlic, light brown sugar, salt, black pepper, and crushed red pepper to infuse the beef with sweetness and spice. After marinating for up to 24 hours, the steak is patted dry and seared in a hot cast-iron skillet with butter and olive oil for 4 to 5 minutes per side. This high-heat sear creates a well-developed caramelized crust while keeping the interior tender. Resting the steak before slicing ensures the juices redistribute, and cutting against the grain provides optimal tenderness and bite.
Serve the sliced steak accompanied by your choice of sides or steak sauce. Its bold marinade and sear make it adaptable for different meal settings, whether on its own or as part of a composed plate.
Cooked steak can be stored in the refrigerator for up to three days if cooled completely and kept in an airtight container.
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.
Notes
- Allow steak to dry after marinating to promote proper searing and caramelization.
- Resting the cooked steak for 3 to 5 minutes preserves juiciness before slicing.
- Store cooked steak in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 5oz | |
| Calories | 330kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 980mg | 41% |
| Potassium | 671mg | 14% |
| Fiber | 0.2g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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