Bavette Steak Fajitas
One of our favorite ways to eat bavette steak is as the protein in our family fajitas! We now offer them in a 4 pack so we figured this is a good time to share a little recipe on how to make the fajitas yourself!
Let’s dive in!
Ingredients:
For the Marinade:
- 3 tbsp olive oil
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- A pinch of cayenne (optional, if you want heat!!)
For the Fajitas:
- 1.5 lbs bavette steak
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 1 tbsp olive oil (for veggie cooking)
- Warm flour or corn tortillas
- Toppings: sour cream, guac, salsa, shredded cheese, cilantro—whatever you’re into!
Step-by-Step Instructions:
1. Marinate That Bavette!
Bavette steak loves a good marinade, and we’re going to treat it right. Whisk together all the marinade ingredients in a bowl. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Make sure it’s evenly coated.
Pro Tip: Let it marinate for at least 2 hours in the fridge, but overnight is even better. More time = more flavor!
2. Prep the Veggies
While the steak marinates, slice up your bell peppers and onion. You want nice, even strips so they cook evenly. Set them aside for now.
3. Sear the Steak
Take the bavette out of the fridge about 30 minutes before cooking so it can come to room temp (this helps it cook evenly).
Heat a cast-iron skillet or grill pan over high heat until it’s screaming hot. Add a tiny drizzle of oil, just enough to coat the pan. Lay the steak in the pan (it should sizzle like crazy) and let it cook undisturbed for about 3-4 minutes per side for medium-rare.
Pro Tip: Bavette is best when it’s not overcooked—it shines at medium-rare to medium.
Once done, transfer the steak to a cutting board, tent it with foil, and let it rest for 10 minutes. This step is non-negotiable; it lets the juices redistribute for the juiciest, most tender steak.
4. Cook the Veggies
While the steak rests, toss your peppers and onions into the same skillet (don’t clean it—you want those tasty bits from the steak). Add a little olive oil if needed and sauté over medium-high heat until they’re slightly charred but still crisp-tender, about 5-7 minutes.
5. Slice the Steak
Here’s the fun part: slicing the bavette. Make sure to slice against the grain—this is crucial for tender bites. The grain of bavette runs lengthwise, so slice it into thin strips perpendicular to those lines.
6. Assemble the Fajitas
Warm up your tortillas (directly over a gas flame or in a dry skillet for a few seconds). Pile on the juicy steak, vibrant veggies, and any toppings you like.
That’s it! A super simple, insanely delicious bavette fajita recipe that’ll have everyone coming back for seconds (or thirds).
Grab a single portion or a 4 pack to make your own!