Bavette Steak Asian Bowls

  • by William Kruse

The Bavette steak is a cut you don't see very often at the butcher counter, but you definitely need to try it. It's a long, thin cut of beef that's very flavorful and has a lovely texture.

This recipe involves some prep of your Bavette steak, but the time you put in will be worth it.



  • 2 lb Smokin' Oaks Organic Farms Bavette Steak
  • ½ cup red wine 
  • 3 TB apple cider vinegar 
  • 1 ½ TB soy sauce or coconut aminos 
  • 1 ½ TB steak sauce 
  • 1 TB molasses 


Defrost steak first.  Pat steak dry and trim off any silver skin (this is normal for this cut of meat). Add salt and pepper liberally to both sides. Allow to sit at room temperature for 30 - 40 minutes.

Next, marinate in wine, apple cider vinegar, soy sauce (or coconut aminos), steak sauce, and molasses for at least 2 hours in the fridge. The longer the better, but not past 36 hours.

Allow steak to sit at room temperature for another 20 - 30 minutes.

Meanwhile, heat a cast iron skillet in the oven at 375. Once the pan is hot (like screamin’ hot) pull the steak out of marinade and pat dry. Add a healthy amount of olive oil to the skillet and swirl around.

Sear the steak on one side for 3 - 5 minutes until it has a nice seared color. Flip with tongs and sear on the other side for 2 - 3 minutes. Then place back in the oven in skillet for 6 - 8 mins. 

Pull from oven, let rest on plate (don’t forget to pour the juices from the skillet on top) for 5 - 8 minutes before slicing. ⁠

⁠Serving suggestion:

We served ours with rice noodles, cilantro, pickled red onion + cucumbers, carrots, and cabbage for crunch. Try it with your favorite Asian sauce!⁠



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