Bavette Steak 2 x 180g

Bavette steak*, also referred to as flank or skirt steak, is a great alternative to the classics. Open-textured and deeply-flavoured, this cut is ideal for searing quickly and resting well. Best served pink** in our opinion.

Chef Val Warner inspires:
"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."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Bavette steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**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.