I had to google Bavette - the first hit that came up is a type of pasta and I was wondering why you were cooking it via sous vide, especially at 125*, but then I saw that it is also flank steak.
I like to dry brine it and put it on a hot grill and a quick sear and a little chimichurrii sauce
slice across the grain and slurp it up or put it in a nice home made corn tortilla
Good stuff
It is a super tender steak. I personally wouldn't bother sous viding it (more beer drinking time) Just fling it on the parrilla and give it all shes got scotty pull it off and eat it. Rare n juicy.
Came out really good! Buttery soft and very tasty from the marinade.
First pic fresh from the bath. Second pic after sear, then sliced nice and red and juicy. My wife's new favorite!
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
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