At a glance
Marinate a bavette steak for 1 to 8 hours, pat it dry and smoke it at 225°F until the thickest part reaches 115°F to 120°F. Sear it hard for 60 to 90 seconds per side, rest it for 5 minutes and slice it thinly across the grain. It finishes at about 130°F to 135°F, which is medium rare.
Bavette, known in American butcher shops as flap steak or sirloin flap, is a French bistro favorite. It comes from the bottom sirloin, near the flank, and has a loose, open grain that soaks up marinade and a deep, beefy flavor that rivals far more expensive cuts. Smoked gently and seared hard, then sliced thin, it is one of the best value steaks you can cook.
Bavette vs flank and skirt
Bavette sits between flank and skirt steak in texture. It is thicker and more marbled than flank, and more tender than outside skirt. In Mexican markets it is often sold as arrachera or for carne asada. Like hanger steak, it has a coarse grain that must be sliced across.
Why reverse sear?
Bavette is uneven in thickness, so a slow start in the smoker helps it cook evenly before a fast, hot sear builds the crust. It is the same method we use for flat iron and chuck eye steak.
Recipe
Smoked Bavette Steak
- Prep
- 10 min
- Cook
- 45 min
- Rest
- 5 min
- Total
- 1 hr plus 1 to 8 hours marinating
- Makes
- 3 to 4 servings
- Smoker 225°F (107°C)
- Pull at 115°F to 120°F (46°C to 49°C), then sear
- Serve at 130°F to 135°F (54°C to 57°C) for medium rare
Ingredients
Steak
- 1 bavette (flap) steak, about 2 lb (900 g)
- 1 tbsp high smoke point oil, for searing
- Flaky salt, to finish
Marinade
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 3 garlic cloves, grated
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp dried thyme
Equipment
- Smoker
- Cast iron pan or very hot grill
- Instant read thermometer
Method
- Trim any thick fat or silverskin from the bavette. If it is very long, cut it in half across the grain so it fits your pan.
- Mix the marinade, coat the steak and refrigerate for 1 to 8 hours.
- Heat the smoker to 225°F (107°C) with oak, hickory or cherry.
- Wipe off excess marinade and pat the steak dry.
- Smoke for 30 to 45 minutes, until the thickest part reaches 115°F to 120°F (46°C to 49°C).
- Sear in a very hot pan or over a hot grill with the oil for 60 to 90 seconds per side.
- Rest for 5 minutes, then slice thinly across the grain and finish with flaky salt.
Notes
- Bavette has long, coarse fibers. Slicing across them is what makes it tender.
- The USDA recommends 145°F (63°C) with a three minute rest for whole cuts of beef.
Serving ideas
- Bistro style with fries and shallot butter.
- In tacos with salsa and grilled onions.
- With smoked chimichurri and potatoes.
Frequently asked questions
Is bavette the same as flank steak?
No. They are neighbors, but bavette is thicker, looser in texture and more marbled.
How long does it take to smoke bavette?
About 30 to 45 minutes at 225°F, plus a couple of minutes to sear.
Do I need to marinate bavette?
It is not essential, but its open grain takes a marinade very well, even in an hour.
Sources: USDA safe minimum internal temperatures.