While the bavette is not a cut of steak that is as well known as the ribeye or New York strip, it is a soft and juicy steak that lends itself to cooking on the grill. Bavette steaks may be difficult to find in your local grocery store, so you might have to check with your local butcher. For this recipe, I used a USDA Prime American Wagyu bavette steak from Raikes Beef Co. Serve it with a flavorful chimichurri sauce and your family and friends will be in for a holiday treat!
Duck Fat Spray
Salt & Pepper
Red Onion, Chopped
Red Wine Vinegar
Red Chili Pepper Flakes (optional)
To make the chimichurri sauce, chop parsley, cilantro, red onion, and garlic and add to a bowl with olive oil, red wine vinegar, parsley, oregano, kosher salt, black pepper, and red chili pepper flakes. Stir and set aside.
Take bavette steak out of the refrigerator 30 minutes before you fire up the grill. Spray with Duck Fat Spray or brush with olive and season liberally with salt and pepper.
Start your grill and bring to 400-450 degrees F. Add your GrillGrates and let them get nice and hot.
Add the bavette steak to the grill and cook for approximately 3-4 minutes on each side. Use a digital thermometer to ensure it reaches your desired doneness.
Remove the bavette steak from the grill. Place a tented piece of aluminum foil over the steak and allow to rest for 5-10 minutes.