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BBQ Grilled Flap Steak Recipe – aka: Bavette Steak, or Simply The Best Steak For Grilling Ever!

Impulsive Culinarian’s BBQ Flap (Bavette) Steak with Homemade Chimichurri Sauce & Grilled Vegetables Recipe

Steak Ingredients

  • 24 ounce Flap (Bavette) Steak
  • 2 tbsp Red Wine
  • 1 tbsp Montreal Steak Spice
  • 1 tbsp Sugar

Chimichurri Ingredients

  • 1 Shallot, minced
  • 1/4 cup chopped Flat-Leaf Parsley
  • 1/4 cup Good Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp chopped Fresh Oregano
  • 1 Garlic Clove, minced
  • Zest of 1 Lemon
  • 1/2 tsp Kosher Salt
  • Freshly Ground Black Pepper

Vegetable Ingredients

  • 1 pound Button Mushrooms
  • 1 bunch Asparagus, trimmed
  • 2 Roma Tomatoes (or 1 Beefsteak Tomato), halved
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper


  • Combine steak, wine, steak spice and sugar in a large zip-lock bag and rub together well
  • Seal the zip-lock and marinate in the refrigerator for at least 6 hours, preferably over night
  • One hour before grilling, remove steak form the fridge and let it come to room temperature
  • Combine all the chimichurri ingredients in a small mixing bowl and set aside
  • Arrange mushrooms on skewers
  • Toss asparagus in a shallow dish with some olive oil, salt & pepper
  • Brush mushrooms and tomato halves with olive oil and season with salt & pepper
  • Warm one half of the grill over medium-high heat and the other over medium-low
  • Grill the mushrooms open side down over medium-high heat for around 5 minutes until most of the moisture has escaped
  • Flip and finish them on the top side for around 2 minutes
  • Grill the asparagus over medium-low heat for around 5 minutes per side being careful not to burn them
  • Increase the heat on half your grill to high heat
  • Grill the tomatoes over high heat until the have visible black char marks
  • Gently flip the tomatoes and grill on the other side until skin starts to char, transfer the tomatoes the a clean dish and set aside
  • Clean the grill of any debris, put heat back to high and close the lid for a couple minutes to get everything piping hot before adding the steak
  • Sear the steak over high heat with the lid closed for one minute per side
  • Reduce heat to low and move steak over to indirect heat, then cook for 3 to 4 minutes per side until the steak is a beautiful solid pink colour in the middle
  • Remove from the grill and let the steak rest for at least 10 minutes
  • Remove skins from the tomatoes and cut into attractive large slices
  • Arrange vegetables and cut tomatoes on the plate
  • Thinly slice the steak against the grain
  • Top the vegetables with a serving of steak, garnish with chimichurri and any drioppings
  • Serve immediately
BBQ grilled flap steak (aka bavette steak) with homemade chimichurri and grilled vegetable
BBQ grilled flap steak (aka bavette steak) with homemade chimichurri and grilled vegetable

BBQ Grilled Bavette Steak with Homemade Chimichurri … A Meal You Will Dream About!

Flap steak, aka: bavette steak is very similarly to flank steak, both have a lovely meaty chew but can be grilled up to tender perfection when prepared as outlined above. If you’ve ever had perfectly grilled flap steak before you most certainly remember the experience and it will easily remain in your memory as one of the most delicious summer dishes of all time.

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.