- 3/4 cup soy sauce
- 2 Tablespoons rice wine vinegar
- 1 tablespoon grated ginger or 1 tsp ground
- 2 garlic cloves
- 1/4 fresh pineapple or a small can of cubes
Place all the ingredients in a blender or food processor and puree until mostly smooth. Pour the mixture over the thawed Bavette Steak, make sure it is coated on all sides, and then let marinate for 3-4 hours. (The pineapple helps to tenderize the steak!)
Wipe off the marinate and get a grill smoking hot. Put the Bavette on the grill and cook without touching for 5 mins on one side, then flip and cook 3 mins on the other for medium-rare. Let sit for 5 minutes before slicing.
We served it with Asian noodles and roasted broccoli. The Bavette was tender and delicious!
