Bistec de Falda

Ingredientes

• 3 pounds Bavette steak (flap meat steak)
• 1 cup orange juice
• 3-4 cloves garlic (minced)
• 1/2 cup light brown sugar (packed)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 - 1 teaspoon crushed red pepper
• 1 tablespoon butter
• 1 tablespoon olive oil

Preparación

1. 1

   Set out a large zip bag, or a baking dish for a marinade. Combine the orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well.

2. 2

   Place the Bavette steak in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.

3. 3

   When ready to cook, remove the Bavette steak from the marinade and allow it to dry for at least 30 minutes.

4. 4

   Set an extra-large cast-iron skillet (or cast iron griddle) over high heat.

5. 5

   Once the pan is hot, add the butter and oil to the skillet. Once melted, sear the Bavette steak for 4 to 5 minutes per side, making sure the surface of the steak is in full contact with the pan for best caramelization.

6. 6

   Allow the steak to rest for 3 to 5 minutes before cutting and serving. When ready to slice, turn the steak so that each slice is cut against the grain. Slice and serve with your favorite steak sauce.