A Dense & Flavoursome Quick Fry Steak
Bavette Steak also know as Flank Steak is a great value cut, perfect for frying to deliver the characteristic flavour of our grass fed beef, sourced from grass fed beef herds. Very thinly cut by our butchers, Bavette Steaks are best suited to being marinated first if frying and then serving rare. Alternatively, cut into strips and make it the centre of a stir-fry. Be sure to look at our cooking tips if you’re in any doubt.
Also known as Sobrebarriga in Latin America, or the Flank Steak or London Broil in Britain, the Bavette Steak is cut from the abdominal muscles of the cow, and not to be mistaken for Skirt Steak. When preparing the steaks its therefore vital to cut across the grain to ease the tension in the steak, and to ensure optimum tenderness when cooked. A steak increasingly in demand from restaurants and chefs.
Often to be found in Asian cuisine, with the thin strips of beef ideal for using in stir fries, Bavette Steaks have been ‘rediscovered' in this country as an alternative to more familiar prime cuts. Try quick frying on a high heat and serving with sautÉed wild mushrooms, parsley and garlic for an easy, yet luxurious feast of all natural and nutritious ingredients.
|Our recipe tips for cooking your Bavette Steak|