la bavette parfaite
24 hours (marinade) + 50 minutes • 2 bibs


The perfect marinade to make your flank steak a success every time, prepared with our BBQ Steak sauce enhanced with parsley. We leave it to marinate for 24 hours and then we can carry out this cooking in the smoker with a reverse searing technique which lets the taste of smoke enter the inside of the meat. You can then sear the meat at high temperature and obtain the desired cooking then serve with accompaniments of your choice!


  • 200 ml ofBBQ Steak sauce
  • 100 ml olive oil
  • ¼ cup finely chopped parsley
  • 2 flank steaks of approximately 250 g
  • 1 C. tablespoon of butter


  1. In a bowl, mix together the BBQ Steak sauce, olive oil and parsley. Add the flank steaks and marinade to an airtight bag and refrigerate for 24 hours.
  2. On a smoker-type BBQ, cook the flank steaks at low temperature (225°F) for approximately 45 minutes or until the internal cooking of the meat is approximately 105°F.
  3. Increase the smoker temperature to high and allow a cast iron pan to heat for at least 15 minutes at high temperature.
  4. Add the butter to the pan and sear the flank steaks well on each side. Continue cooking until desired temperature. For me, it's rare at 135°F internal temperature. You can also cook pink at 145°F, medium at 165°F or well cooked at 170°F.
  5. Let rest for at least 10 minutes in foil before cutting the meat.


Alex Montreuil said:

C’est la première fois que j’utilise un fumoir c’est un petit fumoir charbroil j’espère qu’a 74 ans il n’est pas trop tard pour apprendre à me servir d’un fumoir

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