Grilled Bavette Steak with Smoked Paprika Sauce has a spicy seasoned crust and a juicy tender inside with fresh tomato radish salad.
The smoked paprika sauce is very simple to make and can be finished in just a few minutes. Making this an easy weeknight meal that doesn’t require much effort. It’s smooth, earthy spice pairs well with the grilled bavette steak and bright, fresh tomato radish salad. It’s a beautiful dish to serve on a platter, with the meat cut diagonal across the grain and the radish tomato salad cascading over the top.
If the term bavette steak doesn’t sound familiar, you may recognize it as a flap steak. It’s similar to flank steak, but meatier in texture. It seems to have slightly more fat than flank steak.
For more information about where this cut comes from visit Beef It’s What’s For Dinner
Farm Raised Beef
Mama’s Garden in Deming, Washington supplied the bavette steak for this Grilled Bavette Steak with Smoked Paprika Sauce. A family owned farm supplying locals with USDA grass fed angus beef as well as seasonal vegetables, blueberries and plants.
Family owned means you know where your food comes from. Generations of hard working farmers bringing the same quality year after year. You can taste the quality in every bite. Once you try farm raised beef, fresh eggs and vegetables, you will be hooked for life. The taste, the texture, even the color is noticeably different than grocery store meat…and if you’re looking for the added benefits, be sure to check out the list by clicking this link to Mama’s Garden where she explains many reasons why farm raised beef is the best.
Ingredients for Grilled Bavette Steak with Smoked Paprika Sauce
- Bavette Steak – Similar to flank steak, but meatier. Also called flap steak.
- Smoked Paprika – Splurge for the smoked paprika, it has the best flavor.
- Tajin Mexican Seasoning – A chili lime seasoning found in the Mexican aisle of grocery.
- Onion Powder – Adds a savory flavor.
- Worcestershire Sauce – A must have pantry item to add depth of flavor to meats.
- Radish – Red radish, rainbow radish, any will do.
- Cherry Tomato – Cherry or grape tomatoes work best for their sweetness.
- Cilantro – If you don’t care for cilantro, just add chives instead.
- Olive Oil – Smoked olive oil for the radish salad, if possible, or regular is fine.
- Pantry Items – Flour, salt, butter.
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Grilled Bavette Steak with Smoked Paprika Sauce
Ingredients
- 1.5 lbs. Bavette Steak / Flap Steak
- 2 tbsp. Tajin Mexican seasoning
- 1 tbsp. olive oil
Tomato Radish Salad
- 1 bunch radish sliced
- 5-7 grape / cherry tomatoes halved
- 1 tbsp. cilantro fresh, rough chopped
- 1 tbsp. smoked olive oil
- salt and pepper
Smoked Paprika Sauce
- 4 tbsp. butter
- 2 tbsp. smoked paprika
- 1/4 tsp. onion powder
- 1 tbsp. flour
- 1/4 tsp. salt
- 1 splash Worcestershire sauce
- 1 cup heavy cream
Instructions
- Fire up the grill. Season bavette steak with Tajin Mexican seasoning and oil. Let sit while you make the tomato radish salad and smoked paprika sauce.
- Place the bavette steak over high heat and grill for about 7 minutes on each side, depending on the thickness of the bavette steak. Remove from grill and let rest for about 5-10 minutes.
- Serve bavette steak over smoked paprika sauce ad top with tomato radish salad.
Tomato Radish Salad
- Combine sliced radish and grape tomatoes with cilantro, smoked oil oil and salt and pepper to taste. Set aside until ready to serve.
Smoked Paprika Sauce
- Heat butter in a small sauce pan over medium heat. Add smoked paprika and onion powder, stirring to combine. Add flour and continue to stir as it thickens for about a minute. Add remaining ingredients and stir until it reaches a smooth consistency, then reduce heat to warm or the lowest temperature while you cook the bavette steak.
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