Bavette
Bridget B'S
£12.5
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Bavette has a loose texture making it excellent for soaking up marinades, its also sometimes know as flank steak Finely slice against the grain once cooked for a tasty and tender steak or try a slow braise in a curry or stew If frying we suggest bringing out of the fridge upto an hour before cooking. Pat the meat dry with paper towel, crucial for achieving a good crust! Season generously with sea salt just before searing in a very hot, heavy bottomed pan for 2-3 minutes each side depending on thickness and required doneness. We recommend using a meat probe to make sure its just a you like it.
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