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Beef skewers

Recipe: Bavette Steak Skewers on the Grill

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!
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Recipes, Western Foods
Cuisine: American, French
Servings: 4 servings
Calories: 51kcal

Ingredients

  • 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)

Optional Seasoning:

  • 1 tablespoon butter (Recommended: Black Truffle Butter)
  • Guerande OR Camargue sea salt (optional)

Instructions

Preparation

  • 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.

Finishing steps

  • 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.

Video

Notes

Wooden skewers can be used when grilling bavette steak beef skewers. Soak them in water for at least 30 minutes before use; this will prevent the wood from burning on the grill and ensure that your skewer stays intact. When you are ready to cook, thread the meat onto the pre-soaked skewers and then grill them over direct heat. Make sure to turn the skewers often and cook until the desired temperature is reached.
To add a flavorful, salty kick to your bavette steak beef skewers, brush them with an umami-rich soy sauce before grilling. Marinate the skewered meat in soy sauce for at least 15 minutes before cooking and make sure that it is fully absorbed into the meat. To further amplify the flavor, sprinkle the finished bavette skewers with a pinch of ground black pepper for a delicious savory note.

Nutrition

Calories: 51kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
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