Do you want to be known for the BEST fajitas? Grassfed Bavette Steak Fajitas are a total game changer. Bavette, which means "bib" in French, is also known as flap steak — and trust us, it’s an incredible cut. Thicker and larger than a skirt steak, it’s perfect for feeding a crowd. Plus, it soaks up marinades like a dream, even if you only have an hour to spare. This cut has long grains running from tip to tip, so make sure to slice it against the grain. The easiest method: after resting the steak, cut it into 3-4 sections, rotate each one, and then slice against the grain. Serve it up with warm tortillas, sautéed peppers and onions, and all your favorite fajita fixings for a dinner that’s guaranteed to impress.

INGREDIENTS

• 1915 Farm Grassfed Whole Bavette Steak (or skirt steak)
• 1/2 cup avocado oil or olive oil 
• 3 Tbsp. Worcestershire sauce
• 1/3 cup fresh squeezed lime juice (from about 3 large limes)
• 3 cloves garlic, minced, crushed, or finely grated
• 1 Tbsp cumin
• 1 Tbsp chili powder 
• 1/2 tsp red pepper flakes 
• Kosher salt to taste
• A few cracks of black pepper 
  
• 1 large yellow onion, halved and sliced
• 1 red bell pepper, cored, deseeded, and sliced 
• 1 yellow bell pepper, cored, deseeded, and sliced 
• Flaky finishing salt, optional, for serving
• Warm flour tortillas, for serving
• Guacamole, salsa, & sour cream, for serving
• Lime wedges, for serving
  

INSTRUCTIONS

Remove steak from package and pat to dry. Place on a large cutting board or sheet tray and season liberally with kosher salt and a few cracks of pepper. Pat to adhere seasoning to steak before flipping over and seasoning the other side. This steak is thick in the center so don't be shy with seasoning!

In a medium bowl, combine avocado oil (or olive oil), Worcestershire sauce, lime juice, garlic, cumin, chili powder, and red pepper flakes. Add steak and toss to coat, or transfer HALF of marinade to a zip top plastic bag and squeeze to coat the steak. Refrigerate for at least 30 minutes, ideally an hour or two. 

To the bowl with remaining marinade, add sliced onions and peppers. Season with a few pinches of kosher salt then toss to combine. Set aside or refrigerate until ready to cook.

Heat an outdoor grill to high, carefully, lightly spray or brush grates with avocado oil. Place steak on grill, and cook for a few minutes before flipping. Continue cooking, flipping often to achieve a nice crust on the outside and desired internal temp. We aim for about 135 degrees. Remove to a sheet pan or cutting board and let rest for 10-15 minutes. 

While the steak is resting, place a large skillet (don't use cast iron unless it enameled – the sugars in Worcestershire can be a pain to clean off cast iron), over high heat. Once heated, add a tiny splash of avocado oil. Using tongs, remove marinated veggies from their bowl or bag, leaving behind the excess marinade. Sauté veggies until just softened and slightly charred. 

Remove veggies from skillet and arrange on a large plate or serving platter. Once steak has rested at least 10 minutes, section it into 3-4 parts. Rotate one section at a time and slice across the grain. Finish slicing all sections of steak and sprinkle with flaky finishing salt. Arrange steak slices over sautéed veggies and serve alongside warm flour tortillas, guacamole, salsa, sour cream, and lime wedges. Absolutely devour and enjoy!

P.S. If you love our delicious grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from Pioneer Woman