Let me tell you about the first time I discovered bavette steak. I was at this tiny Parisian bistro, the kind where the tables are crammed together and the chef yells at you if you ask for ketchup. One bite of their seared bavette with this vibrant red sauce had me hooked – it was like flank steak’s more sophisticated cousin decided to show up to the party.
Now I make my own version at home, and friends, it’s become my secret weapon for impressing dinner guests without spending all night in the kitchen. That beautiful marbling in the bavette gives you this incredible beefy flavor, while the salsa roja – a smoky, slightly spicy tomato sauce – cuts through the richness like a tangy wake-up call for your taste buds.
Why This Recipe Works
- Bavette’s loose grain structure means it soaks up flavors like a sponge and gets crazy tender when sliced against the grain.
- The salsa comes together while your steak rests – multitasking at its finest.
- That glorious crust is all about patience, a smoking hot pan, and the Maillard reaction (the chemical process that creates deep, savory flavors).
- Leftover salsa becomes tomorrow’s taco sauce or eggs’ best friend.
Essential Ingredients & Tools
Ingredients for the Bavette Steak
- 1.5 lbs bavette steak (also called flap meat; flank steak can substitute but is leaner)
- 1 tbsp kosher salt (enhances flavor and tenderizes the meat)
- 1 tsp freshly cracked black pepper (for earthy spice)
- 2 tbsp avocado oil (or vegetable oil – high smoke point is key)
Ingredients for the Salsa Roja
- 4 Roma tomatoes (roast until blistered for sweetness)
- 2 dried guajillo chilies (mild heat with raisin-like sweetness; ancho chilies work for less spice)
- 1 small white onion, quartered (caramelizes when roasted)
- 3 garlic cloves, unpeeled (roasting mellows their pungency)
- 1 tbsp lime juice (brightens the salsa; lemon works in a pinch)
- ½ tsp ground cumin (adds earthy warmth)
- ¼ cup fresh cilantro leaves (for herbal freshness)
Tools You’ll Need
- Cast iron skillet (retains heat for perfect searing; a heavy stainless steel pan works too)
- Blender or food processor (for smooth salsa; immersion blender works with extra effort)
- Tongs (never pierce the steak with a fork – it loses juices)
- Instant-read thermometer (130°F for medium-rare; no guessing)
How to Make Seared Bavette with Salsa Roja
- Prep the Steak Like a Pro
Pat the 1.5 lbs bavette thoroughly dry with paper towels – moisture prevents proper browning. Season aggressively with 1 tbsp kosher salt and 1 tsp black pepper (the salt draws out moisture initially, then gets reabsorbed for deeper flavor penetration). Let it sit at room temperature for 15 minutes for even cooking.
- Char Your Way to Flavor Town
In a dry skillet over medium-high heat, toast the 2 dried guajillo chilies for 30 seconds per side until fragrant but not burnt. Remove, then add 4 Roma tomatoes, 1 quartered white onion, and 3 unpeeled garlic cloves. Roast, turning occasionally, until blistered and soft (about 10 minutes). The charring creates complex smoky flavors.
- Blend the Salsa to Perfection
Remove stems and seeds from chilies (unless you like extra heat). Blend with roasted veggies, 1 tbsp lime juice, ½ tsp cumin, and ¼ cup cilantro until smooth. Taste and adjust seasoning – more salt or lime? The salsa should balance smoky, tangy, and slightly spicy.
- The Perfect Sear
Heat 2 tbsp avocado oil in the same skillet over high heat until smoking hot. Lay steak away from you to avoid splatter. Sear undisturbed for 3-4 minutes per side for medium-rare (130°F). Don’t move it – this develops the crust via the Maillard reaction.
- Rest and Slice Correctly
Transfer steak to a cutting board and let rest 5 minutes (juices redistribute through carryover cooking). Identify the grain direction (parallel muscle fibers) and slice thinly against it for maximum tenderness.
Pro Technique
The Fridge Dry-Age Hack
For an incredible crust, pat steak dry and leave uncovered on a rack in the fridge for 1-4 hours. This air-dries the surface, concentrating flavor and improving browning.
The Flip Flop Method
Contrary to old wisdom, flipping steak every 30-45 seconds creates more even cooking and faster crust development. Just use tongs – no piercing!
Chef’s Wisdom
The Grain Game
Bavette’s long muscle fibers demand proper slicing. After resting, find the grain direction and cut perpendicularly with a sharp knife. Wrong slicing makes even perfect steak chewy.
Salsa CPR
Too spicy? Add a roasted carrot or pinch of sugar while blending. Leftovers thick? Simmer with splash of water to revive texture.
Storage & Freshness Guide
Cooked Steak
Store unsliced in airtight container for 3 days max. Reheat gently in skillet with salsa or broth to maintain moisture.
Salsa Roja
Keeps 5 days refrigerated or 1 month frozen. Leave 1-inch headspace if freezing. Thaw overnight, then stir to recombine.
Perfect Pairings
Complementary Dishes
- Charred Elote: The creamy, smoky corn contrasts the steak’s richness and salsa’s heat beautifully.
- Cilantro-Lime Rice: Fluffy and citrusy, it soaks up juices and salsa perfectly.
Drinks
- Fruit-Forward Malbec: Its dark berry notes complement the steak’s char.
- Crisp Verdejo: This citrusy white wine cuts through the salsa’s spice.
Something Sweet
- Mango Sorbet: A cool, fruity finish balances the meal’s boldness.
- Dark Chocolate Truffles: Bittersweet cocoa echoes the salsa’s smoky depth.
Seared Bavette with Salsa Roja: A Steakhouse-Worthy Dish You Can Make at Home
Make restaurant-quality Seared Bavette with Salsa Roja at home! Juicy steak meets smoky, spicy tomato sauce for a flavor explosion. Try this easy recipe tonight!
Ingredients
For the Bavette Steak
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1.5 lbs bavette steak
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1 tbsp kosher salt
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1 tsp freshly cracked black pepper
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2 tbsp avocado oil
For the Salsa Roja
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4 Roma tomatoes
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2 dried guajillo chilies
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1 small white onion (quartered)
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3 garlic cloves (unpeeled)
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1 tbsp lime juice
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0.5 tsp ground cumin
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0.25 cup fresh cilantro leaves
Instructions
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Pat steak dry and season with 1 tbsp salt and 1 tsp pepper. Let rest 15 mins.01
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Toast 2 chilies in dry skillet 30 sec per side. Add 4 tomatoes, 1 onion, 3 garlic cloves; roast 10 mins until charred.02
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Blend salsa ingredients until smooth. Season to taste.03
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Heat 2 tbsp oil in skillet until smoking. Sear steak 3-4 mins per side for medium-rare.04
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Rest steak 5 mins, then slice against the grain. Serve with salsa.05
