Bavette Steak (2 x 170g)
The name Bavette is derived from the French word for flank steak This is a flavorful, loosely textured flat cut of meat taken from the thick skirt which is a muscle situated in the animal’s abdomen.
A bavette steak is a well-exercised cut of meat, which means it can be pretty tough if not cooked correctly.
As such, many recipes recommend marinating or braising to keep the meat moist and tender. The French believe the best method of cooking a bavette steak is to sear it, rendering it a juicy, tender steak with a short cook time.
If done right, bavette steak can be quite the show-stopping, the mouth-watering centerpiece of an excellent meal.
NOTE: Do not cook the bavette beyond medium as it will continue to cook when taken off the heat source.