Ingredients
- 1 pound bavette steak bring to room temperature if possible
- 1/2 cup olive oil
- 1/4 cup low sodium soy sauce
- 2 teaspoons Montreal steak seasoning
- 1 teaspoon salt
- 2 teaspoons olive oil
Recipe Description
Bavette Steak that's pan seared on the stovetop is tender, juicy and takes minutes to cook. Easy recipe to cook flap steak or flank steak for impressive results. Just follow a few simple tips when you pan fry steak bavette to achieve the perfect crust and a juicy center that rivals a meal from a fancy restaurant.
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