## Grilled Bavette Steak with Roasted Garlic Pan Sauce
If you're looking to elevate your steak night, this Grilled Bavette Steak with Roasted Garlic Pan Sauce is the perfect recipe to try. The bavette steak, also known as flank or flap steak, is a tender and flavorful cut that pairs beautifully with the rich, savory notes of roasted garlic pan sauce. This dish is simple enough for a weeknight dinner but impressive enough for a special occasion.
### What is Bavette Steak?
Bavette steak is a lesser-known cut of beef that comes from the cow’s bottom sirloin area. It’s known for its rich, beefy flavor and tenderness when cooked properly. The bavette steak is excellent for grilling because it absorbs marinades well and cooks quickly over high heat. Its texture is similar to flank or skirt steak, making it a favorite for fajitas, tacos, or served with a flavorful sauce like the roasted garlic pan sauce we’re preparing today.
### Ingredients
For the Steak:
- 1 pound bavette steak
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Roasted Garlic Pan Sauce:
- 1 head of garlic
- 1 tablespoon olive oil
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
### Instructions
#### Preparing the Roasted Garlic:
1. Preheat your oven to 400°F (200°C).
2. Slice the top off the head of garlic, exposing the cloves. Drizzle with olive oil, then wrap it in foil and roast in the oven for 30-35 minutes until the cloves are soft and caramelized.
3. Once done, squeeze the roasted garlic cloves out of their skins and set them aside.
#### Grilling the Bavette Steak:
1. Season the bavette steak generously with olive oil, salt, and pepper. Let it sit at room temperature for about 15-20 minutes.
2. Preheat your grill to high heat.
3. Grill the steak for 3-4 minutes on each side for medium-rare, or cook to your preferred doneness. Bavette steak cooks quickly, so keep an eye on it.
4. Once done, remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
#### Making the Roasted Garlic Pan Sauce:
1. In a medium pan, melt butter over medium heat.
2. Add the roasted garlic cloves, using a fork to mash them into the butter.
3. Pour in the beef broth and balsamic vinegar, stirring to combine.
4. Add fresh thyme and season with salt and pepper to taste.
5. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
#### Serving:
Slice the bavette steak into thin strips, ensuring you cut against the grain for maximum tenderness. Drizzle the roasted garlic pan sauce over the top and garnish with extra fresh thyme if desired. Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
### Tips for Success:
- **Resting the Steak**: Letting your steak rest after grilling allows the juices to redistribute, making the meat juicier.
- **Roasted Garlic**: Roasting garlic mellows its sharpness and adds a subtle sweetness that complements the bold flavors of the steak.
- **Cooking the Steak**: Bavette steak is best served medium-rare to medium. Overcooking it can lead to a tougher texture.
### Final Thoughts
Grilled bavette steak with roasted garlic pan sauce is an irresistible dish that balances bold, savory flavors with tender, juicy meat. The sauce enhances the natural richness of the steak, creating a meal that’s sure to impress.
Whether you're grilling for a crowd or just a quiet dinner at home, this recipe will be a hit. Don’t forget to experiment with sides and pairings for the ultimate steak experience!
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