Grilled Bavette or Flap Steak

Sonny's Farm Wagyu Flap or Bavette Steak with Chimichurri sauce
This flavorful cut of meat is one of the steaks butchers would often set aside for their families. Take your time marinading this cut before grilling it hot and fast for a delicious weeknight meal that is sure to impress. Try it sliced and topped with a traditional chimichurri sauce, or the alternative recipe we suggest below.

This marinade, sauce, and cooking method can be adapted to prepare Carne Asada or Skirt Steak. Be sure to adjust the cooking times to achieve the correct internal temperature for these various cuts to avoid overcooking or undercooking these steaks.

  • .75-1.5 lbs. of Bavette or Flap Steak
  • ¼ cup of brown sugar
  • 1/3 cup of apple cider vinegar
  • 3 limes juiced
  • 1 ½ teaspoons of hot sauce
  • 1 teaspoon of garlic salt or 1-2 cloves of fresh minced garlic and 1/2 a teaspoon of sea salt
For the sauce:
  • ½ a bunch of fresh cilantro, washed, including the stems
  • 1 lime juiced
  • 1 ½ teaspoons of olive oil
  • ¼ teaspoon of salt
  • 2-4 cloves of fresh garlic
  • 1 tablespoon of sour cream or plain Greek yogurt (optional)
  1. 6 hours before cooking, mix the sugar, vinegar, lime juice, hot sauce, and garlic salt in a large gallon bag, adding the steak.
  2. Remove any excess air, ensuring the steak is completely coated with the marinade on all sides. Refrigerate for 5-6 hours.
  3. While the steak is marinading, add the sauce ingredients into a blender, food processor, or emersion blender cup, blending the ingredients until smooth and creamy, scraping the sides of the mixing container in between pulses. Set aside in a covered container in the refrigerator.
  4. 30 minutes-1 hour before cooking, remove the container of steak and marinade from the refrigerator and allow to come to room temperature.
  5. Preheat an outdoor grill to its hottest setting, cleaning the grate.
  6. When the grill is hot, remove the steak from the marinade, shaking excess marinade from the meat.
  7. Cook hot and fast about 2-3 minutes per side on the grill. Do not disturb the steak while it’s cooking, to ensure beautiful grill lines. Close the grill lid between putting the steak on the grill and after flipping it.
  8. Remove immediately, using a meat thermometer to check the internal temperature has reached between 120 and 135 degrees Fahrenheit, depending on your preferred doneness.
  9. Allow the steak to rest for 10-15 minutes.
  10. Serve thinly sliced over rice with sauteed vegetables, or in tacos, topped with the cilantro sauce.
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