Zinfandel
Originally from Croatia, Zinfandel is now best known as a California grape. It’s full bodied, high alcohol and packed with big fruit flavors.
Pan Seared Sirloin Bavette Steak Recipe
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Prep Time
5 min
Total Time
25 min
Yield
Select about 1/3# of steak per person being served
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! Pan sear these steaks and baste them with a delicious mixture of butter and garlic for rich flavor using this easy recipe. What’s your favorite use for Sirloin Bavettes? Let us know in the comments below.
Ingredients
- Leahy’s Angus Sirloin Bavette Steaks
- 2 Tbsp Butter
- 2 clove Garlic (lightly crushed)
- LGCM Ultimate Steak and Roast Rub
- Cooking Oil
- Rosemary (optional)
- Thyme (recommend fresh if used)
Directions
Moderately season the steaks with the Steak and Roast Rub on all sides.
Heat a pan to medium heat and add the oil to the pan once hot. Place the seasoned steaks in the pan and cook for five minutes.
After five minutes, flip the steaks and add butter and crushed garlic to the pan. Melt the butter and combine with drippings from beef and remaining oil. If desired, you can also add fresh herbs to the mixture.
Once butter is melted, baste the top of the steaks with the liquid mixture. This will add extra flavor to the steaks.
Cook the steaks for an additional five minutes or until they reach medium doneness. Do not cook beyond medium!
Remove from heat and let rest for five minutes. Thinly slice the steaks against the grain of the meat for serving.
Enjoy!
