These bavette steak tacos are absoluely perfect for taco night! Dlicious marinated and char-grilled bavette steak sliced into thin strips and piled into tortillas with all your favorite toppings.
Pat the steak dry. If the steak is too long, cut it in half.
Combine the oil, tomatillo salsa, lime juice, salt, cumin, garlic powder, and chili powder in a large resealable bag.
Add the steak and massage the bag to coat.
Place in the fridge and marinate 2 to 4 hours.
Prep the grill
When ready to grill, prep your charcoal grill by creating a 2-zone fire.
Light your charcoal in a charcoal chimney. When the charcoal is 70% ashed over arrange the charcoal onto one side of the grill.
Add the grill grate and clean if needed.
Close the lid and allow the grill to preheat for 5 to 10 minutes.
Prep the steak
Remove the steak from the marinade and pat dry.
Once the grill has preheated, place the bavette steak over the hot side of the grill.
Cook the steak 4 to 5 minutes, and then rotate the steak 45 degrees cook another 2 to 3 minutes.
Flip and continue to cook on the hot side of the grill, until the steak has reached 130F or youre desired internal temperature as read by an instant read thermometer.
Remove the steak from the grill and tent with foil to rest, 5 minutes.
While the steak is resting, char the tortillas and prep all of the toppings.
When ready to serve:
Slice the steak at a bias against the grain into thin strips.
Serve as a build-your-own taco bar.
Notes
Cook time does not reflect a 4-hour marinade. The trick to making sure this cut is tender is to make sure to slice the steak correctly! Look for the grain and make sure to link against the grain at a bias. This creates short muscle strains that give the best chew! We love to serve this with grilled spring onions as a side dish along with all of our favorite taco toppings in our keto taco shells.