Bavette is best grilled using the two zone or direct/indirect method. This allows a good sear for both sides, and moving the steak to indirect heat to finish. This grilling technique prevents scorching or burning the Bavette over a hot flame, since with Bavette there is a thinner side on both ends. Bavette is very tender, and so rare or medium rare is the recommended finishing temperature for this lean cut of beef.
NB: Items in Bold are available at all Miracle Foods outlets
GRILLED BAVETTE STEAK