Rustic Grilled Bavette Steak Salad Recipe

Take salad up a notch with tender grilled bavette steak served over a bed of grilled romaine greens, juicy tomatoes, and zesty cheese. This Rustic Grilled Bavette Steak Salad recipe is a stunner and one for your little black book of recipes.

Salads are one of those things that have a hard sell. Never once have I been like, “You know, babe, tonight let’s go out for salads.” And I have a feeling y’all totally understand my sentiments. But, as my tastes have grown, I do find that when I am feeling the pull for something on the healthy end of the spectrum, a salad can be really refreshing while still fueling me through the day.

Add in the word rustic and maybe some artisan bread on the side, and now we are really elevating things. For this particular salad, I had a couple of nice bavette steaks that were calling to be used over some hot coals. The idea of charred romaine came to mind, and I built upon it with fresh charred cherry tomatoes, dollops of mozzarella, and thinly sliced radishes. Adding in the roasted fingerlings to boost the meal this was a perfect salad for even this carnivore.

Serve this easy summer salad with fresh Fruit Kabobs and a cool cider or a beer for a perfect dinner.

Bavette Steak is similar but not flank steak.

And they are often thinner. Bavette steak is popular in other countries like Columbia or France, where it is actually a variety of steaks. In the US it is often cut from the sirloin, for that perfect tender texture. Bavette steak is a perfect small portion in the States perfect for quick dinners like this salad, everyone’s favorite sizzling fajitas or a quick stir-fry.

Plus, it’s bavette, so it’s super fancy. Totes. Try that one on the new dinner date.

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This satisfying grilled bavette steak salad features tender steak, tomatoes and creamy mozzarella cheese over fresh grilled romaine with oil and vinegar for bold flavors in a balanced meal.

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Preheat the grill for indirect heat. If using coals, stack the lit coals to one side of your grill. For gas, set one burner to high and the others to low. Close the lid and allow the grill to pre-heat.
Pat the bavette steak dry. Season liberally with coarse salt and paprika.
Grill the steak over the cooler side of the grill for 7 to 9 minutes*, flipping once for an internal temp of 140 degrees F. Remove from heat, cover and allow to rest.
Meanwhile, rub the romaine down with two tablespoons of the olive oil and skewer the tomatoes onto soaked kabob skewers.
Place the romaine and tomato skewers on the cooler side of the grill and cook until lettuce is just starting to wilt and has a few char marks and the tomatoes are charred, rotating as needed. Remove from heat and place on serving plates.
Add dollops of fresh mozzarella. Arrange the sliced radishes and roasted fingerling potatoes to the plate.
Slice the steak against the grain and layer over each platter.
Drizzle with the remaining oil and spritz with the lemon juice from the wedges and a splash of balsamic.
Season with coarse sea salt, a pinch of black lava salt and freshly snipped parsley.