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Bavette Recipes?

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I cut my bavettes myself and marinate in olive oil with shalots and a couple of herbs. I let them marinate for at least 3 hours.

Anyone else have a good recipe for bavettes? BTW I buy mine at Boucherie de Tours in Atwater Market.

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  1. Hey bigfellow,
    I dug this one out and going through my notes find that I got it from PBS's America's Test Kitchen. I first made it on Oct 31, 2004 and I think its pretty good.
    1/3C olive oil
    1/3 C soy
    1 TBL rosemary
    1 TBL thyme
    1 TBL tomato paste (or more if you don't want to save the can...)
    1 TBL brown sugar
    1 TBL garlic powder
    1 TSP black pepper

    I used dry spices/herbs, mixed all ingredients, placed in large ziplock and added the bavette pieces (cut in portion sizes beforehand).
    Let marinate at least 1 hour, better overnight.
    Grill to medium, let stand, covered with foil 5 minutes. Cut across the grain, squirt with lemon and voila.

    1. For a large bavette (500 g and up):
      - Preheat the broiler.
      - Score both sides of the bavette in a large crosshatch pattern.
      - Brush lightly with peanut (or other) oil.
      - Season with salt and pepper.
      - Sprinkle the top side generously with chopped fresh flat-leaf parsley and thyme.
      - Broil until half done.
      - Turn, sprinkle the other side generously with chopped parsley and thyme.
      - Broil until done (no more than medium rare).
      - Tent loosely with foil and let rest for 10 minutes.
      - Slice across the grain. Plate. Drizzle with the cutting juices. Serve.

      1 Reply
      1. re: carswell

        It's a while since I made it, so I'm going by memory, but basically I whip up a teriyaki marinade (soy sauce and mirin in almost equal parts -- slightly more soy sauce), with some garlic and ginger thrown in, and toasted sesame oil if I have it). I lightly score the bavette before marinating. Let it marinate for 2 or 3 hours, then grill fairly hot and fast so it's medium rare. Cover and let rest for 5-10 minutes. Slice across the grain and serve with juices. (Similar technique to Carswell's classic technique, but the flavors are different.)

        Oh, side note. Everyone always wants you to tent your steaks and chops in foil. If you prefer to be less wasteful, do it the old fashioned way -- throw a pot cover over it. Works just fine and you're not throwing away all that aluminum!

      2. I never do mine twice the same way, but the base of my marinade is usually orange zest, orange juice, star anise, black pepper, garlic...