Looking for a delicious, easy-to-make BBQ dish that is sure to please the whole family? Look no further than these juicy bavette steak beef skewers! Grilled over an open flame and served with your favorite sides, this bavette steak skewer recipe is sure to be a hit. Whether you're hosting an outdoor gathering or just looking for a quick and delicious dinner, bavette steak beef skewers make the perfect meal!
When you are making beef skewers or beef kebabs, the challenge is to perfectly cook each piece of steak so that it retains its juicy flavor. This bavette steak beef skewers recipe is designed to give your beef skewers a crispy char on the outside while remaining juicy and tender on the inside. With just a few simple ingredients, you can prepare these savory bavette steak beef skewers that are sure to be a crowd-pleaser!
Why you will love this recipe
These delectable skewers are simple to make and ideal for either a weeknight dinner or as an appetizer during a get-together. Not only is the meat cooked perfectly so that it stays juicy and flavorful, but you can also customize this recipe with various herbs, spices, or marinades to create your own unique flavor!
What meat to use for this beef skewers recipe?
Bavette is the perfect choice for beef skewers due to its thinness and soft texture. It cooks quickly, evenly, and with juicy flavor when grilled - all while being complemented by the herbs and spices in this dish! As you choose your bavette steak, make sure that it is even in thickness so every skewer will cook identically on the grill. Also, opt for a piece of meat with marbling since it helps keep your food juicier as it's cooking.
Using Wagyu for this recipe
If you are looking for extra flavorful beef skewers try using Wagyu bavette. This breed of beef has intense marbling that will help keep the bavette steaks juicy and tender while they are cooked on the grill. The unique taste of Wagyu bavette also adds an extra layer of flavor that you won’t get with a regular bavette steak.
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3 Success Tips
1. Use a bavette steak that is thick and even in thickness
This will ensure that your bavette steak beef skewers cook evenly on the grill. You may also want to select a bavette steak with some marbling, as this will help keep it moist and juicy during cooking.
2. Pre-cook sous vide
If you are looking for extra tender bavette steak beef skewers, try pre-cooking them sous vide. This method of cooking involves vacuum sealing the bavette steaks in a bag and then placing it into a water bath at a precise temperature for an extended period. This helps to evenly cook the bavette steaks while retaining their moisture and flavor. Pre-cooking bavette steak beef skewers sous vide before grilling will help ensure that they are cooked perfectly before you add your char on the grill.
3. Grill your beef skewers over medium-high heat
This bavette steak beef skewer recipe calls for a medium-high heat setting on the grill. This will give you perfectly cooked bavette steak that is just the right balance of crispy and juicy. Be sure to keep an eye on your bavette steaks as they cook, turning them frequently to avoid overcooking.
So get your bavette steak ready and let’s make some delicious bavette steak beef skewers!
Your bavette steak beef skewers recipe
to prepare them ahead of time:
If you prepare your bavette steak skewers ahead of time, store them in an airtight container. Place the skewers in a single layer on a plate lined with paper towels to soak up any excess moisture. Cover the plate with plastic wrap or foil and refrigerate for up to 3 days maximum. When ready to cook, allow them to sit at room temperature for 15 minutes before grilling.
to store the leftover:
If you’ve already served the bavette steak skewers, store any remaining cut into an airtight container for up to 3 days in the refrigerator. Make sure that all of your bavette skewers are covered with aluminum foil or plastic wrap before storing them away in the fridge. Reheat leftover bavette skewers by grilling them on a hot skillet for 1-2 minutes on each side.
Best side dishes for bavette steak recipes
Massage kale with olive oil, balsamic vinegar, and a pinch of salt until wilted. Top with roasted pecans and cranberries for added flavor.
Roasted Sweet Potatoes
Cut sweet potatoes into cubes and mix with olive oil, rosemary, and garlic. Roast in a preheated oven until golden brown.
Cut broccoli into florets and mix with olive oil, salt, and pepper. Roast in a preheated oven for 15-20 minutes or until golden brown.
- 1.5 lbs bavette
For the Rub/Seasoning:
- 1 tablespoon Diamond Crystal Kosher Salt
- 1 tablespoon ground black peppercorn
- 2 tablespoon garlic powder (optional)
For the sous vide (optional)
- 2 units thyme sprigs
- 2 units rosemary sprigs
- 2 tablespoon unsalted butter
For the Sear:
- 1 tablespoon olive oil (or enough to brush the entire cut and pan)
- 1 tablespoon butter (Recommended: Black Truffle Butter)
- Guerande OR Camargue sea salt (optional)
- Unwrap, rinse meat, and pat dry with a paper towel.
- On a cutting board: trim excess fat and slice bavette steak into chunks
- Generously season your bavette steaks with the salt, pepper, and garlic (optional) rub.
Option 1 - pre-cook your meat sous vide (optional)
- To bring out the full flavor of your diced bavette, place them in a sealable bag with thyme, rosemary, and butter. Make sure to securely close the bag so all ingredients are safely contained within.
- To achieve a tender texture and MEDIUM-RARE cook, set your Anova cooker to 8 hours at an exact temperature of 130°F. This range should be between 130°-135°F for optimal results. For a firmer texture, reduce the cooking time to 2, 4, or 6 hours according to personal preference. If you like your meat rare/well done, adjust the target temperature to taste: Rare, 120 to 125 degrees; Medium, 140 to 145 degrees F.
- Immerse the meat into the sous vide bath and leave it until the cooking process is complete.
- When the desired temperature is achieved, take out your diced sous vide bavette and place it the in an ice bath for 20-30 minutes.
- Once cooled down, take the marinated beef out of the bag, pat it dry, and skewer your diced bavette.
Option 2 - Prepare your meat for the grill
- Thread your diced bavette onto skewers.
- Let your skewers rest in the fridge for up to an hour or even overnight, to give them enough time to absorb all of their flavors.
Directions for grilling
- While the meat sits in the ice bath, prepare your grill. To get your grill going, follow the instruction manual for direct cooking and heat to a high temperature with three-quarters or full chimney capacity. Allow the charcoal to 10-15 minutes to become hot. Gather the embers together into a mound, then add extra coal if needed to build an intense blaze.
- If you haven’t already, brush your grill or cast iron pan with olive oil and then carefully grill the skewers for 1-3 minutes on each side or until browned. I recommend grilling your skewers on an open flame with the lid open, particularly if you pre-cooked your meat sous vide. If not, monitor the internal temperature of your skewers with a digital thermometer and grill until the temperature reaches 130°F.
- Once the desired temperature has been achieved, carefully transfer the skewers to a cutting board.
- Generously season your grilled meat with butter (I highly advise trying black truffle salt, but any kind of butter will do).
- Lightly cover your creation with aluminum foil and let it sit for approximately 5 minutes.
- For a delicious flavor, season with Guerrande salt and then cut into slices.
Frequently Asked Questions
Yes, any of these cuts of beef will work well with this recipe. Just be sure to slice the steak into thin strips or cubes before marinating and grilling.
Yes, you can make this recipe on a cast iron skillet or grill pan. Place the marinated bavette steak onto the hot skillet and cook for 2-3 minutes per side, or until cooked to your desired doneness.
Try this delicious Red Wine Vinegar Marinade recipe, instead of the rub:
-¼ cup red wine vinegar
-2 tablespoons extra virgin olive oil
-1 teaspoon garlic powder
-1 teaspoon dried oregano leaves
-Salt and pepper to taste.
In a small bowl, mix the red wine vinegar, olive oil, garlic powder, oregano leaves, salt and pepper. Place the diced bavette steak in a shallow dish or zip-top plastic bag and pour the marinade over it. Make sure that all sides of the meat are evenly coated with the marinade. Cover and allow to marinate for at least 8 hours or overnight in the refrigerator. When you are ready to cook, thread the marinated bavette steak onto skewers and then grill over direct heat until cooked through.
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