Sirloin Bavette Steaks are a lesser known cut of meat from the beef sirloin. These steaks are similar to flank or skirt steaks, but are a little thicker and have great flavor! Season these steaks with adobo or your other favorite fajita seasoning, grill them to medium doneness and then thinly slice them for delicious fajita or taco meat. What’s your favorite use for Sirloin Bavettes? Let us know in the comments below.
- Leahy’s Angus Sirloin Bavette Steaks
- Adobo Seasoning (or similar fajita seasoning)
Moderately season your bavette steaks with the adobo seasoning and let sit at room temperature for an hour. This will dry brine your steaks for extra flavor and tenderness. Searing on the grill will keep the meat safe to eat. For more information about dry brining, please, see this site.
Set up your grill for direct heat at 400°F.
Place the steaks on the grill and grill for 5 minutes per side, flipping only once or until the steaks reach medium doneness. Do not go over a medium doneness! This will result in tougher steaks.
Once cooked, removed steaks from grill and let rest for 5 minutes. Slice against the grain into thin strips.