Grilled Bottom Sirloin Flap/Bavette


What is Bottom Sirloin Flap/Bavette?

First of all, what is a Bavette? Bavette is French for “bib.” This name is given to long flat cuts of meat due to their similarity with the bib shape. And it’s also known as the flank steak or bottom sirloin flap in some places. It’s from the abdominal group of muscles in the lower chest of a cow. 

How do you cook a bavette? 

Bavette and flank steaks can be notoriously tough if cooked incorrectly, and they take marinade very well. However, you don’t want to mask the delightful flavor of Wagyu Beef by soaking it in a flavorful liquid.

This incredible Wagyu meat should be treated with respect, and while a marinade could do some incredible things, a simple seasoning with a flavor-enhancing finish would be better in this case.

A fast and hot sear with a slower finish is ideal for the cooking part. So, hitting it with direct heat, then moving the bavette to indirect heat to finish will be the best solution. Remember, never cook a flank or bavette steak past medium. Ideally, serve it between 130°F and 140°F or medium-rare, and never exceed 150°F or the very top end of medium.


4 lbs of  Oostema Wagyu Bottom Sirloin Flap

 Marinade and Sauce

  • 1 bunch cilantro
  • 1 bunch of Italian parsley
  • 1 cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • ¼ cup red wine vinegar
  • 6-8 garlic cloves pressed or finely minced
  • 2 tablespoons crushed red pepper
  • Salt and pepper to taste

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