Bavette Steak

The farmer's favorite steak!  This cut has the rich flavor of a Flank and the marbling of a Skirt, making it the best of both worlds.  

The Bavette marinades especially well (Try our marinade recipe below). Grill over high heat to your desired temperature, let rest for at least 5-10 minutes, then slice very thinly AGAINST THE GRAIN for meat that literally melts in your mouth.  Bonus tip:  chilling the meat in the refrigerator before slicing/serving lets you slice the steak into paper thin pieces, very much like charcuterie.  

4 tablespoons Olive Oil4 tablespoons Balsamic Vinegar4 tablespoons fresh Lemon Juice3 tablespoons Coconut Aminos or Soy Sauce3 tablespoons Dijon Mustard1 tablespoon Worcestershire Sauce4 garlic cloves, minced1 teaspoon dried Oregano, crumbled1 teaspoon dried Basil, crumbled1 teaspoon dried Thyme, crumbled1/2 teaspoon dried Hot Red Pepper flakes (optional)

Mix all ingredients and pour over steak.  Marinade for at least 12-24 hours for best results.