Dijon Bavette Marinade

Dijon Bavette Marinade

INGREDIENTS (Serves 4 People):

2.0 lbs FFF Bavette Steak

1/4 cup Olive Oil

1/2 cup Balsamic Vinegar

1/2 cup Cabernet Sauvignon  

3/4 tsp Sea Salt

1 tsp Pepper

1 tbsp Minced Garlic

1 tbsp Dried Oregano

2 tbsp Chopped Rosemary

2 tbsp Dijon Mustard

3 tbsp Chopped Parsley 

1/2 stick of butter and extra 1/4 cup Olive Oil for pan sauté 


1. Rinse off Bavettes and cut into palm sized medallions and place in ziplock bag. 

2. Combine all Marinade ingredients into a small mixing bowl and crush and blend thoroughly. 

3. Reserve 1/4 cup of sauce for finishing. Pour the rest of the sauce onto the Steaks.

4. Make sure the marinade is coated around the Steaks and let marinate 2 hours minimum. 

5. Place your cast-iron skillet over low-medium heat. Heat for 3 minutes before adding the butter and olive oil. Swirl the butter and oil around to start your sauté. 

6. Add the steaks and cook for 5 minutes. Flip the steaks and cook for an additional 3 minutes.

7. Move the Bavette Steak from the cast iron skillet to a plate or cutting board and cut across the grain into thin strips. 

8. Serve with your favorite rice and Al dente veggies already on a plate. 

9. Drizzle the reserve sauce over Steak and rice as desired.

10. Add salt and/or pepper to taste.

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