Name: Grilled Bavette Steak with Garlic-Chilli Butter and Charred Spring Onions
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Ingredients: 800 g Bavette steak; 3 tbsp Olive Oil (extra virgin); 1 clove Garlic (minced); 1 Lemon (zested); 1 tsp Chilli Flakes (dried); 1 tsp Sea Salt (flaky); ½ tsp Black pepper (ground); 100 g Butter (unsalted); 2 cloves Garlic (roasted and mashed); 1 tsp Chilli flakes (dried); ½ Lemon (zested); 1 tbsp Fresh Parsley (chopped); 1 pinch salt; 2 bunches Spring Onions; 1 tbsp Olive oil (extra virgin); 1 pinch Salt

Juicy Bavette Steak for Smoky Outdoor Grilling

Bavette steak is one of those cuts I always come back to for barbecuing. It’s got that loose, open grain that soaks up marinade beautifully and a deep, beefy flavour that stands up well to the sear of hot coals. I first had it at a French market stall grilled over wood fire and served with nothing but mustard and baguette—it’s stuck with me ever since.

This recipe gives the steak a good soak in olive oil, garlic, lemon zest, and chilli flakes. Nothing over-complicated, but enough to wake up the beef without drowning it. Then it’s grilled fast and fierce, rested, and sliced thin across the grain. The garlic-chilli butter is what pulls it all together—melting across the hot slices and giving the meat a rich, glossy finish. It’s got heat, it’s got depth, and it clings to every bite.

I add charred spring onions on the grill for a bit of contrast. They go sweet and smoky with a blackened edge, and they don’t need much more than oil and salt. It’s a complete plate with very little fuss.

Choosing the Right Cut: Why Bavette Works Well on the BBQ Grill

Bavette is cut from the lower belly, near the flank, and it’s sometimes labelled as flank steak in the supermarket. It’s lean but not dry, fibrous without being tough, and forgiving if you rest it properly. I usually ask my butcher for a single piece between 700–900g, with a bit of marbling through it.

Unlike sirloin or fillet, bavette benefits from a marinade. A couple of hours is enough to soften things slightly and bring more character to the final bite. It cooks best over high heat for a short time—anything longer and it turns chewy.

Punchy Garlic-Chilli Butter That Lifts the Whole Dish

I use unsalted butter, softened, and mash in roasted garlic, chopped parsley, lemon zest, and dried chilli flakes. It melts over the steak as it rests and runs into the crevices. You get spice without overwhelming heat and just enough richness to cut through the leaner cut.

Sometimes I’ll add a touch of smoked paprika to the butter if I’m cooking over gas rather than charcoal, just to bring back a bit of that smoky note.

Grilled Spring Onions for Sweetness and Bite

Spring onions don’t need long on the grill. Just toss them with olive oil and salt, then lay them straight over the heat. They blister quickly, and the outer layers turn black while the centres go soft and sweet. I like to pile them on the platter with the sliced steak, spoon over some of the melted butter, and let everything mix together. If you can’t get spring onions with decent length, try baby leeks or whole shallots, split in half lengthways.

Serving Suggestions for a Balanced BBQ Plate

This dish works with grilled garlic butter flatbreads, roasted sweet potatoes, or a salad that’s got a bit of acidity to it. I’ve served it with a green chimichurri once instead of the butter, and it went down just as well. Cold lager or a robust red both sit comfortably next to it. You can scale the recipe up easily. Just give each piece of meat enough space on the grill so you don’t end up steaming it.