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Origins in a Wine-Kissed Setting: Sixty Vines and its Savory Wood Grilled Bavette Steak
Imagine a slice of California wine country transported to the heart of Nashville. The story of Sixty Vines unfolds as a stylish and airy restaurant where the love of wine is paired with a passion for vibrant, seasonal cuisine.
Sixty Vines isn’t just a restaurant, it’s a celebration of wine and the lifestyle that surrounds it. The name itself hints at their impressive selection of wines on tap, a unique feature that allows for both variety and sustainability. The ambiance is bright and inviting, with a focus on natural light, communal tables, and a relaxed yet sophisticated atmosphere. The menu emphasizes fresh, seasonal ingredients and dishes designed to complement their extensive wine list.
During my visit to Sixty Vines, amidst the lively yet relaxed atmosphere, I had the distinct pleasure of experiencing their Wood Grilled Bavette Steak. This wasn’t just a steak dish; it was a celebration of flavor and quality. The perfectly grilled bavette steak, with its rich marbling and tender texture, showcased the restaurant’s commitment to using high-quality ingredients and expert grilling techniques. The wood-fired grill imparted a subtle smokiness that enhanced the steak’s natural flavors.
Savoring that Wood Grilled Bavette Steak at Sixty Vines, I realized that this establishment is more than just a place to eat and drink; it’s a place to experience a taste of wine country in the heart of Nashville. It celebrates the communal aspect of sharing good food and good wine, creating a relaxed yet sophisticated atmosphere where guests can linger and enjoy the experience. The origin of Sixty Vines likely lies in the vision of its creators to establish a restaurant that captures the essence of California wine country while embracing the vibrant energy of Nashville—a place where guests can enjoy exceptional wine and delicious, seasonal cuisine in a stylish and inviting setting. It’s a testament to the enduring appeal of wine and food pairings and the pleasure of sharing them in a convivial atmosphere.
If you’re looking for a taste of California wine country in Nashville, a place to enjoy exceptional wine and delicious, seasonal cuisine in a stylish and inviting setting, Sixty Vines is a destination that should be high on your list. It’s a place to experience the joy of sharing good food and good wine in a vibrant and welcoming atmosphere, much like the unforgettable Wood Grilled Bavette Steak I had the pleasure of enjoying.
Bringing the Wine Country Home: Your Own Wood-Kissed Bavette Steak
To capture the rustic yet refined essence of Sixty Vines’ celebrated Wood Grilled Bavette Steak in your own kitchen, begin with a quality bavette steak and a touch of wood-fired inspiration. This culinary journey celebrates the rich flavor and tender texture of expertly grilled steak, much like the wine-centric ethos at Sixty Vines.
Embarking on this endeavor is a lesson in appreciating the inherent richness of a well-marbled bavette steak and the subtle smokiness imparted by the grilling process. Focus on achieving a perfect sear to lock in the juices and a tender interior. Start by selecting a good cut of bavette steak, the foundation of this flavorful dish.
Consider incorporating elements that reflect Sixty Vines’ focus on highlighting quality ingredients and simple preparations. A drizzle of good olive oil and a generous seasoning of salt and pepper will enhance the steak’s natural flavors. The key is to let the quality of the beef and the kiss of the “wood” (even if simulated on the stovetop) be the stars.
Pay close attention to the searing process, allowing the steak to develop a beautiful crust while maintaining a tender interior. The resting period after cooking is crucial for a juicy result. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality beef with the magic of heat.
As you prepare this flavorful dish, you’ll appreciate the ease and satisfaction of creating something both rustic and elegant. It’s a celebration of quality beef, minimal fuss, and the pure pleasure of enjoying a simply prepared yet deeply flavorful dish, inspired by the artistry of Sixty Vines.
Chef’s Notes: Grilled Flap Steak
• Flavor Boost – For an extra flavor boost, consider marinating the steak in a touch of olive oil and minced garlic overnight to enhance the taste.
• Serving Suggestions – Pair the grilled flap steak with grilled vegetables, roasted potatoes, or a crisp green salad to balance the richness of the meat.
• Herb Variations – Feel free to swap in cilantro or mint in the chimichurri for a unique herbal twist that adds a different flavor profile.
• Chimichurri Storage – Leftover chimichurri keeps well in the refrigerator for up to five days; it can be used as a dip or sandwich spread for added flavor.
• Resting Time – Allow the steak to rest for about 10 minutes after grilling; this helps redistribute the juices, ensuring each bite is succulent and flavorful.
• Cooking Temperature – For medium-rare steak, aim for an internal temperature of 125°F; adjust cooking time based on your preferred doneness.
• Steak Alternatives – If flap steak is unavailable, you can substitute with skirt steak or flank steak, which have similar textures and flavors.
• Chimichurri Texture – When making chimichurri, pulse the ingredients gently in a food processor to retain some texture; avoid over-blending for a chunky sauce.
• Seasoning Adjustments – Taste and adjust the seasoning of the chimichurri after blending to ensure a balanced flavor; you can add more salt, pepper, or vinegar as needed.
• Presentation – For an appealing presentation, slice the steak thinly against the grain, arrange it on a platter, and generously spoon chimichurri over the top before serving.
Grilled Flap Steak
Prepare yourself for an unforgettable flavor explosion with this Grilled Flap Steak crowned by a vibrant chimichurri sauce. Think juicy, tender beef seared over smoky flames, then drizzled with a tangy blend of fresh herbs, garlic, and red wine vinegar. It’s an easy, celebratory main course that transforms any weeknight into a gourmet affair—no fancy techniques required!
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Ingredients
- Steak Section
1.5 pounds flap steak, trimmed and patted dry
2 teaspoons steak seasoning blend (or 1 teaspoon each kosher salt and freshly ground black pepper)
- Herb Chimichurri
1 packed cup fresh flat-leaf parsley, roughly chopped
1/3 cup fresh oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 cloves garlic, peeled
¾ teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
- Alternative Ingredients
Flap steak: substitute with skirt steak or flank steak for similar texture
Parsley: swap with cilantro for a citrusy twist
Oregano: thyme works well in a pinch
Olive oil: replace with avocado oil or grapeseed oil
Red wine vinegar: use apple cider vinegar or white wine vinegar
Garlic cloves: garlic powder ½ teaspoon if fresh isn’t available
Red pepper flakes: cayenne pepper for more heat or paprika for mild color
Kosher salt: sea salt or table salt use half the amount
Steak seasoning: store-bought Montreal steak seasoning
Black pepper: white pepper for a milder taste
Directions
- Steak Prep – Trim any excess fat or silver skin from the steak and pat it completely dry with paper towels. Season liberally on both sides with the steak seasoning blend or kosher salt and black pepper. Allow the steak to sit at room temperature for about 10 minutes to ensure even cooking and a better crust.
- Chimichurri Assembly – Combine parsley, oregano, garlic, red pepper flakes, salt, pepper, olive oil, and red wine vinegar in a food processor. Pulse gently until the herbs are finely chopped and the mixture holds together in a chunky sauce. Avoid over-blending to retain texture; tasting and adjusting seasoning here adds balance.
- Grill Technique – Preheat your grill to medium-high heat (400–450°F). Place the steak on the grates and cook undisturbed for 5 to 6 minutes on the first side, then flip and grill for another 5 to 6 minutes or until an instant-read thermometer reads 125°F for medium-rare. This high-heat sear locks in juices and flavor.
- Rest and Serve – Transfer the steak to a cutting board and loosely tent with foil. Rest for about 10 minutes to let juices redistribute, which ensures each bite stays succulent. Slice the steak thinly against the grain, arrange on a platter, and spoon chimichurri over the top before serving.
Equipment
- Chef’s Knife
- Cutting Board
- Food Processor
- Mixing Bowls
- measuring cups and spoons
Notes
- • For an extra flavor boost, marinate the steak in a touch of olive oil and garlic overnight.
• Serve with grilled vegetables, roasted potatoes, or a crisp green salad to balance richness.
• You can swap in cilantro or mint in the chimichurri for a unique herbal twist.
• Leftover chimichurri keeps well refrigerated for up to five days—use it as a dip or sandwich spread.
Nutrition Facts
- Calories: 653kcal
- Fat: 42g
- Saturated Fat: 9g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 26g
- Cholesterol: 170mg
- Sodium: 4240mg
- Potassium: 1130mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 0g
- Protein: 62g
- Vitamin A: 1465IU
- Vitamin C: 21mg
- Calcium: 143mg
- Iron: 8mg
FAQs: Grilled Flap Steak
Can I use a different cut of steak?
Yes, you can substitute flap steak with skirt steak or flank steak for a similar texture and flavor.
How long should I marinate the steak?
If marinating, aim for at least 30 minutes, but overnight is ideal for maximum flavor.
What can I serve with grilled flap steak?
This dish pairs well with grilled vegetables, roasted potatoes, or a fresh green salad.
How do I know when the steak is done?
Use an instant-read thermometer; for medium-rare, the internal temperature should be 125°F.
Can I make chimichurri ahead of time?
Yes, chimichurri can be made ahead of time and stored in the refrigerator for up to five days.
What if I don’t have fresh herbs for chimichurri?
You can use dried herbs, but fresh herbs provide a brighter flavor. If using dried, reduce the amount as they are more concentrated.
How do I store leftover steak?
Store leftover steak in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying it out.
Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan on the stovetop works well; just ensure it’s preheated to achieve a good sear.
What if I want a spicier chimichurri?
You can add more red pepper flakes or a dash of cayenne pepper to the chimichurri for extra heat.
Can I use a different type of vinegar?
Yes, you can substitute red wine vinegar with apple cider vinegar or white wine vinegar for a different flavor profile.
More Steak Recipes
Skirt Steak with Kale Chimichurri
Cooks in 1 minutesDifficulty: EasyThis vibrant skirt steak recipe features a zesty kale chimichurri sauce, offering a healthy and flavorful twist on a classic. Marinated steak is grilled to perfection and topped with a fresh, herbaceous blend of kale, parsley, oregano, and garlic. Ready in under an hour, it’s perfect for a quick weeknight dinner or a weekend barbecue. Customize the spice level with optional red pepper flakes. Enjoy a delicious and nutritious meal that’s sure to impress, combining lean protein with fresh herbs and bold flavors for a memorable dining experience.
Zesty Steak Handrolls
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Grilled Steak Tacos
Cooks in 130 minutesDifficulty: EasyElevate your taco nights with these irresistibly tender grilled steak tacos that burst with flavor in every bite. Expertly grilled marinated steak, combined with creamy avocado, crumbled cotija, zesty diced onion, and vibrant cilantro, creates an explosion of taste perfect for outdoor gatherings or an exciting twist on dinner parties. This recipe, designed with simplicity and flair, offers a gourmet finish that’s light on prep yet big on impact. Enjoy a culinary journey that feels both luxurious and accessible!
