Grilled Bavette Steak with Little Gem Lettuce & Buttermilk Dressing

Ingredients (Serves 2–4)

From the Market

• Bavette steak

• Little gem lettuce

• Olive oil

• Rice wine vinegar

• Salt and freshly cracked black pepper

From Your Pantry / Grocery Store

For the Marinade

• 1 clove garlic, minced

For the Buttermilk Dressing

• ¼ cup buttermilk (we love the one they sell at Green Street Market)

• 3 tablespoons mayonnaise

• 3 tablespoons chopped basil, or any herbs you like

• 2 tablespoons chopped mint, or any herbs you like

• 1 small garlic clove, grated

• ¼ teaspoon salt

About the Cut

Bavette is a loose-grained, deeply flavorful cut often called “butcher’s steak.” It cooks quickly over high heat and should always be sliced against the grain for tenderness. It’s a great alternative to skirt or flank, with a little more richness and chew.

Instructions

1. Marinate the Steak

Season the bavette with salt and pepper.

Rub with minced garlic, a drizzle of olive oil, and a splash of rice wine vinegar.

Let marinate for 30 minutes to 1 hour.

2. Preheat the Grill

Preheat grill to medium-high heat.

3. Prepare the Lettuce

Split little gem lettuce in half lengthwise.

Lightly coat the cut side with olive oil and season with salt and pepper.

4. Grill the Lettuce (Optional)

Place lettuce cut side down on the grill.

• Grill for 2–3 minutes, until lightly charred

• Flip and cook for 1 additional minute

Remove and set aside.

Or: Serve fresh, cut in half with dressing.

5. Grill the Steak

Grill the bavette over high heat until desired doneness.

Remove from grill and let rest for 10 minutes, then slice against the grain.

6. Make the Buttermilk Dressing

In a bowl, whisk together:

• buttermilk

• mayonnaise

• basil and mint

• garlic

• salt

Taste and adjust as needed.

7. Serve

Arrange sliced steak on plates.

Serve alongside or over the little gem lettuce.

Drizzle generously with buttermilk dressing.

To Make It a Meal

This dish is simple and complete, but you can round it out with:

• Roasted potatoes

• A slice of good bread

• Extra greens on the side

How to Think About This Dish

This is about simplicity and contrast.

• Rich, grilled steak

• Crisp or lightly charred lettuce

• Cool, herb-forward dressing

You can take it in two directions—fresh and crisp, or warm and smoky—depending on how you treat the greens.

You can also watch our bavette steak video here: Meat | Stone Circle Farm