Bavette on the BBQ — always tender and juicy
Deel
Bavette is one of the most underrated cuts of beef — full of flavor, affordable, and always tender and juicy on the BBQ. The secret lies in three things: high heat, short grilling time, and slicing against the grain.
→ Beef on the BBQ — brisket, beef short ribs & more
What is bavette?
Bavette (also known as flank steak) is a flat, elongated cut of meat from the beef's abdominal muscle. It has a pronounced grain — if you slice with it, it's tough. If you slice against it, it's wonderfully tender. Cheaper than sirloin but just as flavorful.
Preparation
Pat dry. Brush with olive oil and generously apply your rub. Let rest for 20 minutes at room temperature. Bavette is thin — don't take it out of the fridge too early.
→ Which BBQ rub for which meat? | Seasoning steak
Which rub suits bavette?
- Tex-Mex — cumin and smoked paprika, perfect with beef. More about Tex-Mex rub
- Memphis — sweet-smoky and classic. More about Memphis rub
- Korean — gochugaru and sesame for an Asian twist. More about Korean rub
On the BBQ
- Heat the BBQ to maximum direct heat — 250°C+
- Grill 3–4 minutes per side — no more
- Core temperature: 54–57°C for medium rare
- Let rest for 5 minutes
- Always slice against the grain in thin slices — this is crucial
→ Beef core temperature | Direct vs indirect heat