Jugoso filete bavette a la barbacoa

Ingredientes

• 800 g Bavette steak
• 60 ml olive oil
• 2 tablespoons balsamic vinegar
• 4 cloves garlic
• minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup for a sugar-free option)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• Fresh herbs
• like rosemary or thyme
• for garnish (optional)

Preparación

1. 1

   Bavette on the BarbecueSavor the thrill of outdoor cooking with this succulent Bavette steak, perfectly grilled to enhance its rich flavors. Marinated in a blend of savory spices and grilled to perfection, this dish is ideal for summer gatherings or a cozy dinner al fresco. Get ready to impress your friends and family with this juicy, tender Bavette!Ingredients800 g Bavette steak60 ml olive oil2 tablespoons balsamic vinegar4 cloves garlic, minced1 tablespoon Dijon mustard1 tablespoon honey (or maple syrup for a sugar-free option)1 teaspoon smoked paprika1 teaspoon dried oregano1 teaspoon freshly ground black pepper1 teaspoon sea saltFresh herbs, like rosemary or thyme, for garnish (optional)InstructionsPrepare the marinade: In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, smoked paprika, oregano, black pepper, and sea salt until well combined.Marinate the Bavette: Place the Bavette steak in a shallow dish or resealable bag and pour the marinade over it. Ensure the steak is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, or up to 8 hours for best results.Preheat the grill: Heat your barbecue to medium-high heat (around 200-220°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.Grill the steak: Remove the Bavette from the marinade and let any excess drip off. Place the steak on the hot grill. Grill for about 4-5 minutes on one side, then flip it and grill for another 4-5 minutes for medium-rare. Adjust the time for your desired doneness.Rest the steak: Once done, remove the Bavette from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a tender result.Slice and serve: Slice the Bavette against the grain into thin strips for optimal tenderness. Serve on a platter, garnished with fresh herbs if desired.Tips and CustomizationsSpice it up: Add a pinch of chili flakes or cayenne pepper to the marinade for some heat.Gluten-free option: Substitute the Dijon mustard with a gluten-free variant or omit it altogether.Serving suggestion: Pair with a fresh salad, grilled vegetables, or crusty gluten-free bread for a complete meal.Enjoy your barbecue Bavette steak, bursting with flavor and perfect for impressing guests or savoring a delightful meal at home!