Bavette, flank, plate, skirt, loin, or backstrap steak from The Flavor of Fire: Recipes for Grilling & Smoking with Southern Flair (page 61) by Kelsey Barnard Clark

  • lemons
  • beef bavette steaks
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute bison bavette steak, beef flank steak, beef plate steak, beef skirt steak, elk tenderloin or backstrap, or venison tenderloin or backstrap for beef bavette steak.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bison bavette steak, beef flank steak, beef plate steak, beef skirt steak, elk tenderloin or backstrap, or venison tenderloin or backstrap for beef bavette steak.

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