Bavette Steak - 1kg
Bavette steak is cut from the flank, which is essentially the belly area of the cow, and is packed full of connective tissue which gives a distinctive flavour. It makes for a more fatty, but very tasty steak and it works particularly well as a supper steak on a dark evening.
Popular across France, this traditional old fashioned cut has made a comeback in British menu's in recent years. Traditionally it was cooked by slow braising, but it is more popular now as a regular steak cooked quickly on a high heat giving it bags of flavour. It’s a firm favourite of celebrity TV chefs Nigel Slater and Tom Kerridge, and their are lots of flank steak or bavette recipes out there.
Sold by the kilo, Bavette works really well with complex spices and goes great with chimichurri or other salsa’s. It’s not for everyone due to the strong flavour, which is why we think it works so well with the earthy flavours of pulses and mushrooms.
Bavette is best served rare to medium-rare as it is too thin to cook well done, but feel free to serve it as you like.
Check out our recipe for Bavette Steak with Broad Beans and Mushrooms
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