Bavette Steaks are the cut of beef butchers don’t want you to know about. Why? Because they’re delicious! And in this easy Bavette Steak Taco recipe, the grilled meat is juicy, tender, and oh-so good!
Bavette steaks are NOT flank steaks. There, I’ve said it. Some die-hard beef eaters insist that bavette steaks and flank steaks are the same cut of meat, but I’m in the same camp as the North American Meat Institute and Beef – It’s What’s For Dinner, among others, who clearly state that the bavette steak and flank steak are two totally different cuts.
So, what exactly is a bavette steak? Besides being one of my favorite cuts of beef, this little-known cut of meat is a butcher’s secret. It’s so good it’s hoarded by prime steakhouses and people in the know. But now you know, too, so the next time you’re at the butcher, ask for it by name and make your favorite bavette steak recipe!
A bavette steak is cut from the bottom sirloin section of the sirloin primal. It is similar to the flank steak in some ways, but this cut has looser muscle fibers – and in my opinion, more tenderness and flavor. However, we still love a flank steak taco. This cut can also be confused with a skirt steak or a hanger steak.
Because of its muscle structure, this steak takes really well to marinades. You can marinate it, then pop it onto the grill, or just season it well with salt and pepper. Or, you can turn it into show-stopping flavor-in-your-face dishes like in this steak tacos recipe.
Go bold or go home, right? Forget the flank steak tacos and make these instead with tender, beefy, and oh-so-fabulous bavette steak!
Pat the steak dry and combine the oil, tomatillo salsa, lime juice, salt, cumin, garlic powder, and chili powder in a zipper-top bag. Add the steak and massage to coat well. Refrigerate for 2-4 hours.
Prep your charcoal for a 2-zone fire by lighting the charcoal in a charcoal chimney. When it is 70% ashed over, arrange the charcoal onto one side of the grill.
Add the grill grate and clean it if necessary. Close the lid and preheat the grill for 5-10 minutes.
Remove the steak from the marinade and pat it dry. Place the bavette steak over the hot side of the grill and cook for 4-5 minutes, then rotate it 45 degrees and cook another 2-3 minutes.
Flip the steak and cook it on the hot side of the grill until it reaches 130-F for medium rare or your desired temperature.
Remove the steak from the grill, cover it and rest it for 5 minutes.
While the steak is resting, char the tortillas and prep the rest of the toppings.
Slice the steak on the bias against the grain and thinly slice it into strips. Make your tacos and enjoy!
