Marinated Bavette

To be fair, this is a template more then a definitive recipe. The vinegar can change (my roommate is partial to red wine vinegar), as can the mustard or source of sweetness (maple syrup comes to mind). Delicious either and all ways.

1-2 large bavette pieces
1/2 cup olive oil
1/4 cup sherry vinegar
2 table spoon moutarde de meaux
2 table spoon honey
black pepper


1. In a mason jar, combine all the ingredients for the marinade.

2. Shake to emulsify.

3. In a large freezer bag, pour some of the marinade, add the meat and pour the rest. Massage into the meat, making sure all sides are coated. Stick in the fridge overnight.

4. When ready to eat, pre-heat the oven to 400F. Heat a griddle. Add salt to the meat.

5. Cut into portions and sear on all sides. Transfer to the oven to finish cooking until desired temperature. But bavette is better rare to medium rare.

6. Allow to rest for a few minutes out of the oven. Serve warm.


One response to “Marinated Bavette

  1. Pingback: Barley salad with red grapes and marinated bavette | Style vs Space

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