• grass-fed heritage breed dry-aged raw bavette steaks
  • Bavette Steak

Bavette Steak 2 x 180g

Offer £8.45 Save £1.50 Regular price Was £9.95

Offer
  • 2 x 180g steaks per pack (approx.)

Select pack quantity

We currently have 21 remaining in stock.
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Bavette Steak - A Bold and Flavourful Butcher’s Cut
Bavette steak, also known as flank steak or sometimes skirt steak, is a deeply flavoured, open-textured cut prized by butchers and chefs alike. Sourced from the lower abdominal muscles of the steer, it boasts rich marbling and an intense beefy taste that makes it a fantastic alternative to more familiar cuts like sirloin or ribeye.

Its loose grain structure allows it to soak up marinades beautifully, making it a top choice for steak frites, fajitas, and barbecued beef dishes. Best seared quickly over high heat, rested well, and always sliced against the grain for maximum tenderness. At Swaledale, we recommend serving medium-rare to pink to retain its juicy texture.

Inspiration from Chef Valentine Warner
"Bavette steak is expertly butchered from the meat at the back of the flank which curves down to the hind leg. A French term translating as ‘bib’, it is a wide, flat working muscle; the long-cabled, non-fatty structure clearly visible. Extremely beefy in its flavour it is certainly tasty. This steak is not best eaten rare, cooking to medium producing better results. It takes longer to cook than its thinness indicates and requires strong heat and patience. It needs a jolly good rest and more importantly it is essential to cut across the long, visible muscle cabling. From grass-fed, heritage breed cattle, Bavette is toothsome and tender. Cooked over charcoal I think produces some of the best results.

Relatively unknown in the UK, it is popular all over France and most often served with French fries and a green salad or in a simple and fitting sauce such as bordelaise.

Bavette steak is wonderful with onions or shallots that have been rendered soft and sweet in butter with a little fresh thyme, apple cider vinegar, coarse sea salt and cracked black pepper. A sharp salsa verde would be a tremendous match. Chopped fine in a tartare is enjoyable, the taste and cost arguably more worth it than fillet."

Ingredients

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take the steak out of the fridge, remove the packaging, and pat dry with kitchen paper. Place it on a plate and allow it to reach room temperature.
  2. Lightly coat the steak with a high-smoke-point oil* and season generously with fine sea salt and cracked black pepper.
  3. Heat a non-stick pan or cast iron skillet over high heat until smoking hot.
  4. Add the steak to the dry pan, resisting the urge to move it. Sear for 2 minutes before flipping.
  5. Once the other side has cooked for 2 minutes, a rich golden crust should have formed. Turn the steak every 30 seconds or so for a total cooking time of approximately 6-8 minutes.
  6. Remove from the pan and transfer to a plate.
  7. Leave to rest for at least 8 minutes, then place on a chopping board and carve against the grain - this is essential for bavette steak to ensure tenderness.

*Choose an oil with a high smoking point and a neutral flavour, such as groundnut or avocado oil.

Journal

The following have been published on our journal: a detailed guide on how to cook bavette steak and George Ryle's recipe bavette steak w/ roast tomato & bone marrow butter.

Background

Swaledale Bavette Steak - Heritage Breed, Exceptional Flavour
All Swaledale beef comes from heritage breed cattle, raised on independent farms and smallholdings scattered across the wild and unspoiled Yorkshire Dales. These slow-grown, free-range cattle graze naturally on lush pasture, wild grasses, and native herbs, developing deep, umami-rich flavour and an exceptional texture.

A butcher’s favourite, bavette steak (also known as flank steak) is prized for its intense beefy flavour and loose, open grain that soaks up marinades beautifully. Best cooked quickly over high heat and sliced against the grain, this versatile cut is perfect for steak frites, fajitas, or Asian-style stir-fries.

Swaledale Bavette Steak is Always Fresh Never Frozen®, butchered to order, vacuum-packed for freshness, and shipped in recyclable packaging to arrive safely insulated and ready to cook.

Customer reviews

You may also like

    Benefits of Swaledale Butchers