Total time · 50 min
Brown Ale Marinated Bavette Steak
A Quebec-style brown ale marinated bavette steak that highlights Bavette steak (flap steak) and Brown ale.
- Prep
- 37 min
- Cook
- 13 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~77 kcal per serving partial estimate
- Ingredient value
- ~$19.95 partial estimate; 6 of 8 ingredients estimated
Ingredients
- 800 g Bavette steak (flap steak)
- 1 cup Brown ale
- 2 tbsp Soy sauce
- 3 cloves Garlic (chopped)
- 1 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 1 tsp Pepper
- to taste Salt
Directions
- 27 min
Stir together the brown ale, soy sauce, garlic, brown sugar and pepper, then marinate the bavette in the mixture in the refrigerator.
- 5 min
Drain the meat, pat it dry and let it come to room temperature, then set the marinade aside.
- 3 min
Preheat the grill or a cast-iron skillet over high heat and oil it lightly.
- 8 min
Sear the bavette to the desired doneness, turning it only once.
- 4 min
Let the meat rest and, meanwhile, bring the reserved marinade to a boil and let it reduce slightly; Check that the internal temperature reaches 160 °F (71 °C).
- 3 min
Slice the bavette thinly against the grain and serve it with the reduced marinade spooned over.