Beef is a staple in our home with the flavors we love and the many different ways to enjoy it Always look for the best quality. Like most families we typically purchased our meat locally from out most reputable grocers but started looking for a change. I have tried a number of beef recipes, but this one was different.
Beef from Carter County Meats
I decided it was time to try one of our highly recommended companies Carter Country Meats. We decided to start with the Beef Sampler Box. These curated boxes are comprised of 50% steak cuts and roasts, and 50% ground beef of the highest quality, nutrient-dense, double-aged and flash frozen to preserve freshness. Tested to be 350% more healthy than most grass-fed meats. The order was shipped immediately and arrived as advertised.
In the box I received a piece of meat that I was not familiar with called Bavette Steak. I did some research and found that it is a French word for flank steak. I hadn’t had much experience with this cut, so I then looked for a recipe to prepare it and used the following:
Marinated Grilled Bavette Steak with Chimichurri
Ingredients:
- Bavette steak
- Garlic (thinly sliced cloves)
- Soy sauce (low sodium)
- Red wine vinegar
- Worcestershire sauce
- Olive oil
- Salt and black pepper (garnish with flaky salt)
- Chimichurri sauce (try my Cilantro Chimichurri Sauce for serious deliciousness!)
Method:
- Marinate the steak by combining garlic, soy sauce, red wine vinegar, Worcestershire sauce, olive oil, salt, and black pepper.
- Let the steak marinate for at least 30 minutes (or longer if you have time).
- Grill the steak: Heat your grill to medium-high. Remove the steak from the marinade and grill it for about 3 minutes per side (adjust based on your preferred doneness).
- Rest the steak: Let it rest for 2 minutes, then slice it against the grain.
- Serve your juicy, flavorful Bavette steak with the vibrant chimichurri sauce.
Enjoy your steak dinner— mine was delicious as shown here.
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