Grilled Bavette Steak Frites with Four Herb Butter

TIME: 30 minutes // SERVES: 4 // DIFFICULTY: Medium

Steak frites, grilling season style! Crispy fries, juicy bavette, and herby butter melting into every bite.

WHAT DO I NEED?

  • 1 Porter Road bavette steak (about 1.5–2 lbs)
  • 2 tbsp Four Herb Butter, softened
  • Salt and freshly cracked black pepper
  • Additional Four Herb Butter, for serving
  • 1 bag frozen french fries, or homemade fries prepared according to package directions
  • Salt, to taste
  • Ayoh Original Mayo
  1. Preheat a grill to medium-high heat (about 400–450°F).
  2. Pat the bavette steak dry and season generously on both sides with salt and pepper.
  3. Grill the steak for 4–6 minutes per side, depending on thickness and desired doneness. During the final minute of cooking, spread the Churn Four Herb Butter over the steak, allowing it to melt and baste the meat as it finishes grilling.
  4. Transfer the steak to a cutting board and let rest for 10 minutes.
  5. While the steak rests, cook the french fries according to package directions until golden brown and crispy. Season with salt immediately after cooking.
  6. Slice the bavette steak against the grain into thin strips. Top with additional Churn Four Herb Butter and allow it to melt over the warm steak.
  7. Arrange the steak and crispy fries on a platter. Serve with Ayoh Original Mayo on the side for dipping.
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