Bavette (in French) or better know as Sirloin Tip, or even Flap Steak, grilled over an open top fire.
A cut from the abdominal muscles has a nice texture that grabs well into the marinade and when grilled right it will be tender, juicy with a robust beefy flavor. Served sliced against the grain.
For more information about the meat cut please visit our Angus Beef Chart
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- Combine all the ingredients in a medium bowl. Whisk together and pour in a resealable plastic bag. Add the Bavette steak and marinate refrigerated for 3-24 hours, turning occasionally. Remove from the refrigerator 1 hour prior to cooking and wipe off most of the marinade and generously sprinkle the steak with salt and pepper.
- Light a chimney of charcoal. When the charcoal is covered with ash, pour out and arrange the coals on one side of the charcoal area. Put a grill in place and heat it for about 5 minutes.
- Place the Bavette steak on the cooler side of the grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak shows 50 degrees C for medium rare doneness, for about 15 minutes.
- Place bavette steak to hot side of grill, flipping regularly until well-charred on the outside and centre of the Bavette shows 54 degrees C or medium doneness, about 5 minutes.
- Remove the steak from the grill and allow to rest, covered with foil, for 10 minutes before slicing thinly.